17
Agua Preta, Brazil
Solid milk chocolate, vanilla bean and pecan make Agua Preta remarkably comforting. The smooth, steady body and soft acidity sip so pleasantly that your cup will be empty before you know it. The finish lingers just enough to leave the palate with charming notes of dry spice and roasted hazelnut.
21
Los Inmortales, El Salvador: Finca Matalapa, Peaberry
This peaberry lot from Finca Matalapa is loaded with peach juiciness and cardamom spice. A chewy mouthfeel and milk chocolate finish make this tiny bean seem huge.
17
Los Inmortales, El Salvador: Finca Matalapa, Puerto Zapa
Bright and supple, Puerto Zapa has a round mouthfeel that's lush with Clementine oranges and melon. Notes of maple syrup meld into cherry and transform to an apricot finish.
17
Ikirezi, Burundi: Kirundo Muyinga
Kirundo Muyinga is a coffee of dimension and of clarity. Notes of green apple, citrus zest, and clementine orange create a lasting impression on the palate. A finish of honey reinforces the cleanliness.
17
Papua New Guinea: Agoga
A cup with deep roots. Fresh fig, cedar and strawberry grab hold as a marshmallow-like mouthfeel, tamarind acidity, and a sweet caramel finish craft the structure with generous thought.
17
Zirikana, Rwanda: Bufcafe
Extremely fruit-forward and sincere. Peach nectar precedes a honeyed mouthfeel and an extended flavor of grape, lime and nectarine. A finish of cacao and walnut frame the experience.