Blind Assessment

Floral, balanced, deep-toned. Star jasmine, Bing cherry, maple syrup, cocoa nib, bergamot in aroma and cup. Richly sweet structure with balanced, bright acidity; plush, syrupy-smooth mouthfeel. Cocoa-driven finish supported by bergamot and maple syrup.

Notes

Produced entirely of the Gesha (also Geisha) variety of Arabica and processed by the traditional washed method (fruit skin and pulp removed before drying. Lin Jen-Wei’s Black Jar Coffee, a Taiwan-based nano-roaster and café, is named for both the Taiwanese slang phrase “black soy sauce in black jar,” indicating something is difficult to see through, and the literal black jar in which this company stores coffee to protect it from UV light. Roasted by Lin Jen-Wei, the daughter of the owner, who has been roasting for five years (since she was 13!). For more information, visit https://www.facebook.com/BlackJarCoffeeShop?mibextid=LQQJ4d.   

Bottom Line

A lovely Guatemala Gesha cup with bright stone fruit, complex citrus and cocoa nib — especially balanced acidity, juicy but not overmuch.

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