Blind Assessment

Rich, delicately sweet. Honeysuckle, hazelnut, green grape, baker’s chocolate, cedar in aroma and cup. Gentle, round acidity; silky, giddily buoyant mouthfeel. The sweet, gently tart finish is resonant with green grape and honeysuckle in the short, softening to baker’s chocolate in the long, all supported by aromatic wood suggestions.

Notes

Produced from the Caturra and Catuai varieties of Arabica at La Union Farm in the Central Valley of Costa Rica. Most likely processed by the yellow honey method, in which the fruit skin is removed as it is in the wet or “washed” process, but some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. This coffee tied for the second-highest rating in a test of coffees from Australian roasters conducted for Coffee Review‘s June 2016 tasting report. Axil Coffee is a specialty coffee roaster, café and wholesaler founded in Hawthorn, Victoria as a platform for owners Dave Makin and Zoe Delany to share their collective passion for coffee and food. For more information, visit www.axilcoffee.com/au.

Bottom Line

A flavor-saturated, floral-toned cup enveloped by crisp aromatic wood notes.

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