Blind Assessment

Sweet-savory, deeply aromatic. Dried raspberry, young goat cheese, vanilla, dark chocolate, barley in aroma and cup. Savory-leaning structure with sweet-tart lactic acidity; syrupy-smooth mouthfeel. Fruit-toned, chocolaty finish with a lactic tang.

Notes

Produced by Rodin Ivan Villatoro of Finca Esperanza of the Bourbon and Caturra varieties of Arabica and processed by the natural anaerobic method (whole fruit is fermented with limited oxygen before drying). Imported by Onyx Coffee. Indaba Coffee is a small family-owned business in the heart of Spokane, Washington whose mission is “radical hospitality.” For every bag of coffee sold, Indaba donates a meal to someone in need through the 2nd Harvest Food Bank. Visit www.indabacoffee.com for more information.

Bottom Line

An interesting sweet-savory cup profile with berry and chocolate in the foreground and undertones of a pleasantly tangy sensation akin to fresh goat cheese.

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