Blind Assessment

Lactic, chocolaty, sweetly tart. Young goat cheese, dark chocolate, roasted pine nut, persimmon, fresh-cut cedar in aroma and cup. Tart-sweet structure with deeply tangy, lactic acidity; very full, syrupy-smooth mouthfeel. Finish consolidates to an attractive chocolate-toned kefir.

Notes

Produced by the Lamastus family of Elida Estate entirely of the Catuaí variety of Arabica and processed by the anaerobic slow-dry (ASD) natural method (whole fruit is fermented with limited oxygen and dried for over 60 days). Willoughby’s Coffee & Tea is a pioneer specialty coffee roaster established in the early 1980s that has gracefully and successfully moved with the  times and now offers a menu of extremely refined small-lot, single-origin coffees. Visit www.willoughbyscoffee.com or call 800-388-8400 for more information.

Bottom Line

A confident, unabashedly lactic-leaning anaerobic-slow-dried Catuai grown by renowned Geisha producer Elida Estate — sweet, tangy, juicy, intense.

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