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Info Details
Country USA   
Type Dark   (70%)
Strain Hybrid   
Source Dominican Republic   (Conacado Cooperative)
Flavor Crossover   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Café au Citrus Rum
Appearance   3.5 / 5
Color: ironic - fractionally darker than its 80% sibling (roasted minutely longer)
Surface: cleaner though still some instability w/ scored lines wavering, scuffed face, flecks, & dust
Temper: semi-flat
Snap: clunks open a sandy edge
Aroma   7.1 / 10
huge picholine olive surrounded in wood-fired roast; fermented tang & bay leaf buried unerneath
Mouthfeel   14 / 15
Texture: porous dry-stick roll-on...
Melt: ... highly even-distribution turns into a rapid water-wheel
Flavor   40.3 / 50
monster super-sweet strawberry jumps out to get you -> brings wild (& totally unexpected) blueberry loop -> morphs tart against rising bitter -> almond to coffee -> green picholine w/ underside of cocoa & marshmallow -> fuses chocolate rum (semi-tang) -> citrus green pummelo
Quality   17.5 / 20
Beyond Domori... virtually NO-impact processing (low roast / only a quasi-conche via tempering unit) generates quick flavor progression. Good balance, especially for bean of relatively long ferment, with several peaks. Taza’s best to date.

  

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