Blind Assessment

Deeply lactic-sweet, rich-toned. Bubblegum, rhododendron, cocoa nib, fresh leather, grape candy in aroma and cup. Richly bittersweet structure with tangy, lactic acidity; delicate, lightly syrupy mouthfeel. The sweet, long finish consolidates to notes of bubblegum and cocoa nib with undertones of rhododendron.

Notes

Produced at La Bastilla Coffee Estate and processed by the anaerobic natural method, in which the whole fruit is fermented in a hermetically sealed vessel before drying. RamsHead Coffee Roasters is a family-owned company founded by Bozeman, Montana natives Caleb and Laura Walker that specializes in direct trade microlot coffees. For more information, visit www.ramsheadcoffee.com. 

Bottom Line

A uniquely composed anaerobic Nicaragua cup with a decidedly lactic tang and candy notes layered with more traditional floral and earth tones.

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