Split Rail Coffee Finca El Rincon in Review "It Makes Me Say "Yum" Out-loud"

“Have you Kaplowitz’d to-day?”

Split Rail Coffee 
Finca El Rincon

ORIGIN: Huehuetenango, Guatemala
VARIETAL: Bourbon, Caturra

PROCESS: Wet
BREW METHOD: French Press

INTENSITY: Medium-Full

WEBSITE: splitrailcoffee.com

NOTES:
Pecan/Walnut | Caramel | Chocolate

Chocolate drives, don't let the above order fool ya there. It drives -- caramel steers. What does the nuttiness do? It makes me say "Yum" out-loud. I'll clarify-some. Hefty & rich but delicately shy of dense. OK, I'll try again-some. Chocolate is a cakey Devil's Food thing, also dark chocolate, also+ a bready thing. Hearty & sweet (like myself). Caramel adds p/lushness as much as sweetness. The pecan/walnut. It bitters in balance & also structures. Allowing lovely complexities via delineation.

Undertones are composted earth. Barnyard by bunches. Savory happens in both meaty & vegetal manners; leathery & fungal | alfalfa grass. On the far end of a long bittersweet finish of deep nuances, a grapefruit pith cleanses. Caramel salts nicely as the cup cools. A bit of the chocolate does, too. Balance. Big notes which are un-clumsy around smaller notes. A decadent four-calorie desert in a cup for after a doozy of a meal.

Not just smooth, supple. "Rich Corinthian leather." - Ricardo Montalban. Smoke this with a Connecticut broadleaf cigar. Stick your nose in the cup & smell the brownie mix. Slurp like a lunatic & pull out a bit of black peppercorn & even greater savoriness. Really just a fantastic cup but not simply that... also an attainable un-jarring cup that would serve well as an intro to specialty coffee. Hand over a mug, wait, say "SEE???"

FINAL GRADE: A
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

::: very :::