Blind Assessment

Balanced, richly sweet. Rhododendron, oak, dark chocolate, tamarind, black cherry in aroma and cup. Sweetly tart, lively acidity; honey-like mouthfeel. Aromatic oak and tamarind dominate in the short finish; dark chocolate resurfaces in the gently drying long.

Notes

Produced entirely from trees of the Pacamara variety of Arabica, a cross between the giant-beaned Maragogipe variety and Pacas, a selection of the heirloom Bourbon, by Anibal Luna at Finca El Pozo. Processed by the honey method, which means that the outer skin is removed as it is in the wet or “washed” process, but at least some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. This coffee tied for the top rating in a cupping of honey-processed coffees for Coffee Review‘s August 2016 tasting report. Propeller is a Toronto-based micro-roaster with a dedication to careful selection and exceptional craft roasting of high-end coffees, the outgrowth of five years of successful business as the three-location Crema Coffee café chain. Visit www.propellercoffee.com or call 416-479-3771 for more information.

Bottom Line

The honey reference in the processing method is a literal experience in this El Salvador cup, enveloping and promoting the pleasing balance of sweet and tart sensations.

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