A powerfully understated, slow-developing cup with an acidity enveloped in sweetness, low-toned wine and cherry notes, a silky body, and a long, clear finish. The cup rounded and strengthened impressively as it cooled.
A classic, high-toned, vanilla-laced aroma; in the cup subtle, rich, resonant, with pronounced chocolate tones that carry straight through from cup to finish.
This deeply dimensioned coffee rewarded patience. My initial score was the same as the jury 's, but as the cup cooled I found myself adding points as a slight bitterness dropped away and a seductive fruit- and floral-toned sweetness prevailed.
Elegant rather than authoritative, with a clear, bell-like, but not overpowering acidity, delicate, flower-toned aromatics, and a smooth, sweet finish.
Delicate floral and fruit notes reminiscent of Ethiopia wet-processed coffees shimmered in this complex, richly-textured coffee. The acidity was understated but resonant and wine-toned.
A sturdy if simple Latin-American cup: Little nuance but substantial body and bright acidity. High-toned, balanced, clean, direct.
I found this coffee floral and brightly buoyant when hot, and deeply dimensioned as it cooled. A hint of monotoned bitterness also emerged, however, which I tolerated, but which put off other jury members.
Pleasingly heavy, round, low-key, with a nicely balanced bittersweetness when hot. As the cup cooled sweetness enveloped the bitter tones and turned them pleasingly chocolate in the finish.
A hint of flowers and perhaps chocolate in the finish were the only complications in this straightforward but sweetly ingratiating cup. The chocolate tones may have revealed a slight twist of sweet ferment as the cup cooled.