Blind Assessment

Spice-toned, richly sweet. White peach, nutmeg, tuberose, cocoa nib, fresh-cut fir in aroma and cup. Sweet structure with gentle, round acidity; full, syrupy-smooth mouthfeel. The finish leads with notes of cocoa nib and peach in the short, with fresh-cut fir and hints of tuberose resurfacing in the long.

Notes

Produced by smallholding farmers from trees of the Gayo 1, Gayo 2, Catimor and Abyssinia varieties of Arabica and processed by the honey method, in which the skins are removed from the fruit but some of the fruit flesh (mucilage) is allowed to dry on the beans. Buon Caffe is a specialty coffee roaster and cafe in Taipei, Taiwan. Visit www.buoncaffe.com.tw for more information.

Bottom Line

A honey-processed Sumatra with stone fruit and baking spice notes at center, supported by sweet florals and rich aromatic wood.

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