Blind Assessment

Delicate, exotic, sweet. Ripe papaya, honeysuckle, aged balsamic vinegar, cocoa powder, a hint of frankincense in aroma and cup. Quiet, round acidity; lightly satiny mouthfeel. The fruit-driven cup transitions to cocoa tones and aged balsamic in the short finish, while the exotic frankincense hint re-emerges in the long.

Notes

Produced on the Zhuo-Wu-San Coffee Estate of Mount Ali in Taiwan, at an altitude of 3937 feet, entirely of the Typica variety of Arabica. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. The Curve Coffee Roasting Co., a certified SCAA teaching lab, offers coffee courses and sells 30 different types of roasted coffee beans. Visit www.thecurvecoffee.com.tw for more information.

Bottom Line

An intriguing cup for U.S. coffee-drinkers, both in regard to its origin and its delicate, fruity-floral cup with an attractive balsamic hint.

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