Blind Assessment

A coffee whose interesting sweet fruit tones ("apricot" hazarded one panelist) edge into ferment, the overripe-cum-rotten flavor caused by sugars that prematurely ferment in the coffee fruit, tainting the bean inside the fruit. Complicating the ferment is a related off taste that some panelists tolerated and described with terms like "tobaccoey" and others condemned as "animal-like" and "skunky." In short, a promisingly sweet, complex coffee gone wrong.

Notes

A coffee whose interesting sweet fruit tones edged into unpleasant ferment. Reviewed as a green coffee by the Cupping Board. Produced by small-holder farmers at over 5,000 feet in the east-central mountains of Papua New Guinea.

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