My take: super cocoa powder. A very tame natural, not a fruit bomb at all. Brownie batter and cocoa powder mouthfeel that is super fun and enjoyable. A great intro for people trying naturally processed coffee.
The backstory: Pura Fruta is a blend of over 40 lots from Finca El Platanillo, each one a single day's picking of a single variety. Stuardo Coto has run the farm since taking over from his father in 1985. He is a Cup of Excellence winner who built a free school for his community's children and keeps a varietal garden with 150 unique varieties. His son Samuel runs a quality control team that tracks cherry sugar content, harvest timing, variety, and fermentation time against taste, so the farm can chase the good attributes and leave the rest behind. Each lot dries on raised beds for 30 to 45 days in the natural method, then the lots with the most vivid fruit notes get selected and blended. Bourbon, Red Icatu, and Yellow Icatu together make it intense, bright, and punchy, with the cocoa depth holding it together.
Origin: Finca El Platanillo, San Rafael Pie de La Cuesta, San Marcos, Guatemala. Producer: Stuardo Coto. Varieties: Bourbon, Red Icatu, Yellow Icatu. Process: Natural. Altitude: 1100 to 1450 MASL. Roast: Medium light. Roaster's notes: raspberry, lime, dried apricot, punchy, sweet finish.
