coffee cupping challenge week III

| June 9, 2008

this week we cupped one of the rarest coffees in the world. i am going to have to keep the hints obtuse so that it isn’t a complete lay-up.

aroma: bittersweet chocolate and fresh cut herbs


acidity:medium to light.

flavor profile: slight must, herbaceous, caramel finish

hint: the processing of this coffee is by far the most intensive procedure any coffee ever undergoes – when it is ready for roasting it is pristinely washed – almost as if it was scrubbed by tiny hands. the beans are full and plump – and are best if roasted lightly.the process is the clue – it is the most highly evolved scientifically complex washing process on the globe.

last weeks answer: a delightful coffee from columbia.

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