Blind Assessment

Cocoa- and fruit-driven. Dark chocolate, dried apricot, gently scorched oak, lime zest, gardenia in aroma and cup. Sweet in structure with gentle, round acidity; lightly syrupy mouthfeel. The finish consolidates to wood-framed dark chocolate and dried apricot.

Notes

Produced by Jorge Gutierrez Jiminez from trees of the Caturra and Catuai varieties of Arabica. Press House ships freshly roasted specialty coffees to the customer’s door within 72 hours of roasting for peak freshness. The company refines the profile of every single roast it offers through experimentation and discovery. Visit www.presshousecoffee.com for more information.

Bottom Line

A richly sweet and fruit-forward Costa Rica cup with a developed roast profile that highlights chocolate and floral tones.

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