Blind Assessment

Crisply sweet-tart. Apricot, cocoa nib, agave syrup, narcissus, almond in aroma and cup. Sweetly tart structure with brisk acidity; plush, satiny mouthfeel. Sweetly nut-toned finish with undertones of narcissus.

Notes

Produced by Jamison Savage of Finca Debra entirely of the Geisha variety of Arabica and processed by a variation on the carbonic maceration method, which involves fermenting whole coffee fruit inside a sealed container that has been flushed with CO2. The beans are then pulped and finished by the conventional washed method. Theory Coffee Roasters is a specialty roaster and coffee shop based in Redding, California. Visit www.theorycoffee.com for more information.

Bottom Line

A balanced, richly sweet Panama Geisha cup, processed by a variation on the carbonic maceration method and leading with notes of stone fruit and sweet almond.

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