Tasting Notes: Brown Sugar, Nougat, Peach & Milk Chocolate

Bourbon variety separation

Patricia Perez

CountryGuatemala

RegionAgua Dulce, Huehuetenango

Farmer/producer Patricia Perez on El Diamante, her 5 hectare farm

VarietalsBourbon

Altitude1950 meters above sea level (the uppermost portion of El Diamante)

Processing Method: Washed; soaked for almost 40 hours after de-pulping, re-washed and fermented for another 12 hours; sun dried on raised beds

Patricia Perez’s all Bourbon variety separation comes to us from Onyx Coffee Importers. Both “Paty” and “Onyx” are well beloved in the upper echelons of the specialty coffee world for the outstanding quality and consistency of their work, as well as their kind hearts and thoughtfulness. Patricia is a single mother, working with her mother, and the quality of her coffee is truly fantastic. We were highly impressed with the the meticulousness with which the coffee had been produced and sorted: it is ultra fresh, uniform (amazing screen size sort), and beautiful to behold.

This is a delicious coffee that we think everyone will love. It is a classic “morning cup”, with the wonderful caramels and chocolates that we associate with many Central American and Bourbon variety coffees. Yet it also has a very delicate peach-like note that runs through the coffee, lending structure to the sweetness and richness of the cup. And the meticulous preparation and long soak in the fermentation tank allow these flavors to shine through in hi-resolution. We are running this as our house espresso as it is so sweet and balanced, as well as putting it on drip as it is such an all-around winner.

Patricia Perez

CountryGuatemala

RegionAgua Dulce, Huehuetenango

Farmer/producer Patricia Perez on El Diamante, her 5 hectare farm

VarietalsBourbon

Altitude1950 meters above sea level (the uppermost portion of El Diamante)

Processing Method: Washed; soaked for almost 40 hours after de-pulping, re-washed and fermented for another 12 hours; sun dried on raised beds

Patricia Perez’s all Bourbon variety separation comes to us from Onyx Coffee Importers. Both “Paty” and “Onyx” are well beloved in the upper echelons of the specialty coffee world for the outstanding quality and consistency of their work, as well as their kind hearts and thoughtfulness. Patricia is a single mother, working with her mother, and the quality of her coffee is truly fantastic. We were highly impressed with the the meticulousness with which the coffee had been produced and sorted: it is ultra fresh, uniform (amazing screen size sort), and beautiful to behold.


This is a delicious coffee that we think everyone will love. It is a classic “morning cup”, with the wonderful caramels and chocolates that we associate with many Central American and Bourbon variety coffees. Yet it also has a very delicate peach-like note that runs through the coffee, lending structure to the sweetness and richness of the cup. And the meticulous preparation and long soak in the fermentation tank allow these flavors to shine through in hi-resolution. We are running this as our house espresso as it is so sweet and balanced, as well as putting it on drip as it is such an all-around winner.

Tasting Notes: Brown Sugar, Nougat, Peach & Milk Chocolate

Bourbon variety separation

Qonqona

CountryEthiopia

District/ZoneBensa, Sidama

MillQonqona

VarietalsPrimarily Mikicho (Gesha-like) & Setami, with other indigenous heirloom coffees

Altitude1700-2100 meters above sea level

Processing Method: Special preparation natural, sun dried on raised beds

Qonqona (pronounced “khon-khon-a”) is special, something you’ll realize immediately upon grinding. This will be an eye opener to anyone who thinks that all coffees taste the same, or doesn’t believe that coffee can actually taste like fruit, let alone berries!

Qonqona is a natural processed coffee, meaning that after picking the fruit has been allowed to dry on the seed, imparting the coffee with both additional sweetness and fruited notes. But the care with which this coffee was picked and processed sets it apart from other natural coffees, earning the designation “special prep”. Pickers were paid to pick the ripest cherries, and then - unlike most naturals - the whole fresh cherries were soaked in washing tanks for several hours to skim and remove “floaters”, low density and defective beans. Then the cherries were sun dried on raised beds, and sorted by hand. When dry, the coffee was processed using state of the art equipment, including density, optical and laser sorters. The resultant coffee is incredibly sweet, fruit-forward and transparent.

We are doubly excited to share this coffee as it comes to us via Emily and Michael McIntyre, the amazing family behind Catalyst Coffee Consulting. Catalyst does on-the-ground work only in Ethiopia and is committed to helping coffee producing communities improve not only the quality of their coffee, but their lives as well. Aaron was introduced to Emily and Michael by David Wilson, a Q-Grader friend working at De La Gente in Guatemala, and felt an immediate kinship to them when they met for the first time this past April at SCA in Seattle. We’re really proud to be representing their work here in Cambridge, MA!

Bursting with Ripe Berries and Dark Cherry Cordials

Tasting Notes: Raspberry & Cherry Cordial

La Ceiba

CountryGuatemala

RegionAntigua

Farmer/producerCommunity lot

VarietalsCaturra, Catuai, Bourbon and Typica

Altitude1500-2000 meters above sea level

Processing Method: Washed and mechanically dried

La Ceiba (the name comes from the national tree of Guatemala) is a most unusual coffee, dry fermented overnight after picking, then fully washed the next day. As a result, it is very similar to a natural processed coffee, but maintains the clarity and transparency of flavor we associate with washed coffees. Broadsheet typically features only single origin micro-lots, but we couldn’t resist this community coffee (a lot into which many farmers and producers have pooled their coffees at the wet mill) as it is so sweet and berry-forward. Freshly ground La Ceiba smells shockingly similar to Pez (yes, the candy!) and tastes distinctly of raspberries and cherries. We are currently using La Ceiba as our base espresso but it is also great brewed.

Los Yoyos

CountryHonduras

RegionSanta Barbara

Farmer/producerEulogio Martinez on his 0.7 hectare specialty farm

VarietalsParainema

Altitude1350-1400 meters above sea level

Processing Method: Washed and meticulously dried on raised beds

Los Yoyos is somewhat of a legendary coffee and deservedly so. It won the Honduran Cup of Excellence in 2015, and we feel lucky to have procured some of this extremely limited lot. When Aaron cupped this coffee at the Collaborative Coffee Source event at this year’s Specialty Coffee Association convention, he was shocked by the florality of its fragrance and its amazing taste profile - and the rush of roasters hoping to lock down a supply then and there. The coffee doesn’t disappoint: it is one of the most beautifully processed coffees that Aaron has ever seen and most delicious and distinctive coffees he’s ever tasted.

Eulogio Martinez comes from a long line of coffee producers, and has experienced the ravages of nature when his parents lost their coffee farm to Roya, a fungus also known as leaf rust. This experience, his farm’s proximity to the jungle - with its rain and humidity - and the altitude of his farm has made Eulogio extremely focused on meticulous processing and it shows. He is also driven by his love of good coffee, work ethic, competitive nature and desire to improve, and of course drive to provide a sustainable life for his large family.

Tasting Notes: Passionfruit and Lemon Custard

Tasting Notes: Peach Cobbler, Caramel, Tangerine

El Tanque

CountryHonduras

RegionSanta Barbara

Farmer/producerDanny Moreno on his 0.7 hectare specialty farm

VarietalsCatuai

Altitude1670 meters above sea level

Processing Method: Washed and dried on raised beds

El Tanque is a whistle-clean comfort coffee - but with a lot going on. There is a spectrum of layered flavors, peaches, light sweet citrus, caramel, a dusting of baker’s chocolate. It is sweet and rich, and makes a great morning and cold-weather cup, but we’re happily drinking it all day long here at the shop.

Danny Moreno is part of the famous Moreno family of coffee producers in Santa Barbara that helped spark the specialty coffee boom in the region (and which has consistently produced coffees scoring tops in the Cup of Excellence). Danny’s eponymous father purchased the El Campo plantation in 1963 and started a coffee dynasty encompassing his seven sons and their families.

El Tanque

CountryHonduras

RegionSanta Barbara

Farmer/producerDanny Moreno on his 0.7 hectare specialty farm

VarietalsCatuai

Altitude1670 meters above sea level

Processing Method: Washed and dried on raised beds

El Tanque is a whistle-clean comfort coffee - but with a lot going on. There is a spectrum of layered flavors, peaches, light sweet citrus, caramel, a dusting of baker’s chocolate. It is sweet and rich, and makes a great morning and cold-weather cup, but we’re happily drinking it all day long here at the shop.

Danny Moreno is part of the famous Moreno family of coffee producers in Santa Barbara that helped spark the specialty coffee boom in the region (and which has consistently produced coffees scoring tops in the Cup of Excellence). Danny’s eponymous father purchased the El Campo plantation in 1963 and started a coffee dynasty encompassing his seven sons and their families.

Tasting Notes: Peach Cobbler, Caramel, Tangerine

Ndundu AB

CountryKenya

RegionGatundu town, Kiganjo, Thika District

Farmer/producerPatrick Kariuki, Ndundu Coffee Factory

VarietalsSL-28 and SL-34

Altitude1900 meters above sea level

Processing Method: Kenyan washed (long soak), then sun dried on drying tables

Ndundu AB is a lovely Kenyan coffee - syrupy, sweet, full of rich dark fruits, but much more balanced and floral than most. Fans of Kenyan coffees will be delighted, and Ndundu is so well rounded and approachable that it is absolutely delicious as an everyday coffee.
Ndundu Coffee Factory works with the Thiririka Farmers Cooperative Society, comprised of 350 active small crop farmers, located in an area that traditionally grows tea. The soil here is red and coffee production is labor and resource intensive. Compounding the problems, Thika is poor, with challenging infrastructure issues. Despite all of this, Gatundu’s farmers manage to produce world-class coffee.

Tasting Notes: Blackberry, Mango, Prune

Tasting Notes: Peach Cobbler, Caramel, Tangerine

Kochere

CountryEthiopia

RegionYirgacheffe

Farmer/producerHeleanna Georgalis, Moplaco

VarietalsHeirloom varieties, primarily believed to be Kurume

Altitude1800-2100 meters above sea level

Processing Method: Washed for 48-72hrs, then sun dried on raised beds

Kochere is a classic beauty from Yirgacheffe and more than a little reminiscent of a “Gesha” coffee. Freshly ground Kochere smells of honeysuckle, and in the cup, sparkles with a refreshing note of sweet citrus, like a light lemon soda. It also has one of the clearest notes of bergamot that any of us have ever tasted in a coffee.

Kochere started its life in the Ethiopian Commodities Exchange (ECX), and was purchased by Heleanna Georgalis, a fourth generation Ethiopian coffee exporter and the owner of Moplaco, an exporter known for selling the highest quality Ethiopian coffees. Heleanna was born in East Harrar, but was forced to flee Ethiopia to Europe as a child in the face of civil war. After a career in finance, Heleanna returned to Ethiopia in 2008 to assume leadership of Moplaco after the sudden passing of her father, its founder. Heleanna has thrown herself into the business and is now at the forefront of Ethiopia’s coffee agricultural and processing technology; after purchasing this lot from the ECX, Moplaco meticulously re-sorted and separated it to create this exquisite and limited Kochere lot.

Kochere

CountryEthiopia

RegionYirgacheffe

Farmer/producerHeleanna Georgalis, Moplaco

VarietalsHeirloom varieties, primarily believed to be Kurume

Altitude1800-2100 meters above sea level

Processing Method: Washed for 48-72hrs, then sun dried on raised beds

Kochere is a classic beauty from Yirgacheffe and more than a little reminiscent of a “Gesha” coffee. Freshly ground Kochere smells of honeysuckle, and in the cup, sparkles with a refreshing note of sweet citrus, like a light lemon soda. It also has one of the clearest notes of bergamot that any of us have ever tasted in a coffee.

Kochere started its life in the Ethiopian Commodities Exchange (ECX), and was purchased by Heleanna Georgalis, a fourth generation Ethiopian coffee exporter and the owner of Moplaco, an exporter known for selling the highest quality Ethiopian coffees. Heleanna was born in East Harrar, but was forced to flee Ethiopia to Europe as a child in the face of civil war. After a career in finance, Heleanna returned to Ethiopia in 2008 to assume leadership of Moplaco after the sudden passing of her father, its founder. Heleanna has thrown herself into the business and is now at the forefront of Ethiopia’s coffee agricultural and processing technology; after purchasing this lot from the ECX, Moplaco meticulously re-sorted and separated it to create this exquisite and limited Kochere lot.

Tasting Notes: Peach Cobbler, Caramel, Tangerine

Duromina

CountryEthiopia

RegionJimma

Farmer/producerDuromina Cooperative, Kata Mudaga Union

VarietalsHeirloom varieties

Altitude1980-2200 meters above sea level

Farm Size2.5 Hectares (6 acres)

HarvestJune-August

Processing Method: Washed, then sun dried on raised beds

Duromina is another stunner from Ethiopia, with amazing candy sweetness, clarity and limeade like brightness. Its punchy and engaging! The Duromina Coop is comprised of 329 farmers, including 53 women. Duromina Coop banded together in August of 2016 with 34 other Jimma-based cooperatives to form the Kata Mudaga Union, with the goal of enhancing household income for its farmer-members and further contributing 10% of revenue to local social projects (including building schools, constructing roads, improving the water supply).

Tasting Notes: Key Lime Pie, Thyme

Tasting Notes: Mixed Berries and Sweet Lemon Tea

Limu-Gera

CountryEthiopia

RegionGera

VarietalsHeirloom Varieties

Altitude1800-2100 meters above sea level

Farm Size4 Hectares

Processing Method: Washed Processed; dried on raised beds

Limu-Gera is not your typical washed processed Ethiopian. While it is super sweet and transparent - hallmarks of the origin - it is a powerhouse, with more berries than florals and herbs. Limu-Gera comes to us by way of Keffa Coffee, a Baltimore based importer founded by Samuel Demisse in 2006. Born and raised in Agaro, Ethiopia to a family in the coffee industry, Demisse and Keffa Coffee are fully invested and committed to the growth of specialty coffee. They work with partners at origin who treat their workers well and pay them a higher than average wage, ensuring that the end product is of the highest quality. Samuel is a veteran of the US coffee competition circuit and has a legendarily sharp palate; our own Aaron MacDougall became friends with him through literally cupping side-by-side at the US Cup Tasters regionals, and US quarter and semi-finals.

This coffee is from a collective of farmers in the Gera district, near the city of Djimma. The area is known for its cooler, wetter weather, which leads to well irrigated coffee plants. The shade from the surrounding forest and the cool weather allow the fruit to mature slowly, creating a fuller flavored coffee. These coffees are hand picked, then pulped, washed, and dried on raised beds.

Limu-Gera

CountryEthiopia

RegionGera

VarietalsHeirloom Varieties

Altitude1800-2100 meters above sea level

Farm Size4 Hectares

Processing Method: Washed Processed; dried on raised beds

Limu-Gera is not your typical washed processed Ethiopian. While it is super sweet and transparent - hallmarks of the origin - it is a powerhouse, with more berries than florals and herbs. Limu-Gera comes to us by way of Keffa Coffee, a Baltimore based importer founded by Samuel Demisse in 2006. Born and raised in Agaro, Ethiopia to a family in the coffee industry, Demisse and Keffa Coffee are fully invested and committed to the growth of specialty coffee. They work with partners at origin who treat their workers well and pay them a higher than average wage, ensuring that the end product is of the highest quality. Samuel is a veteran of the US coffee competition circuit and has a legendarily sharp palate; our own Aaron MacDougall became friends with him through literally cupping side-by-side at the US Cup Tasters regionals, and US quarter and semi-finals.

This coffee is from a collective of farmers in the Gera district, near the city of Djimma. The area is known for its cooler, wetter weather, which leads to well irrigated coffee plants. The shade from the surrounding forest and the cool weather allow the fruit to mature slowly, creating a fuller flavored coffee. These coffees are hand picked, then pulped, washed, and dried on raised beds.

Tasting Notes: Mixed Berries and Sweet Lemon Tea

Froilan Paredes

CountryGuatemala

RegionSan Miguel Escobar, Antigua

Farmer/producerFroilan Minas Paredes, on his 2 acre farm

VarietalsBourbon & Caturra

Altitude1800-2000 meters above sea level

Processing Method: Washed for 24-36hrs, then sun dried for 8-10 days

We are really excited to offer this special coffee. It is one of the sweetest washed process coffees we’ve ever tried, and is reminiscent of our extremely popular Pablo Champi (of Peru). It is approachable and balanced, but exciting with loads of clean fruit flavors as well as sweet dark chocolate. Froilan’s coffee is a true crowd-pleaser!

Froilan’s coffee comes to us via De La Gente (DLG), an Antigua based coffee exporter with roots in the Boston-area. David Wilson, a Q-grader compatriot and friend of Aaron MacDougall (Broadsheet’s owner/roaster), was working on the ground in Antigua with DLG; David helped organize and judge a producer competition in the region, in which Froilan’s coffee was a top scoring entry.

Froilan Paredes has worked in agriculture his entire life, originally growing vegetables and flowers, which his wife sold in the market in Guatemala City. He purchased his coffee farm right on the slopes of Agua Volcano (Volcan de Agua) in 2008 with the goal of providing opportunities and education for his children, and received micro-financing from De La Gente to expand his business. He and his wife Aura live with their five children and one of their sons is now a local school teacher. Majorie, their granddaughter, is the “light of the household”

Tasting Notes: Watermelon candy, Apricot, Dark Chocolate

Tasting Notes: Fig, Honey, Plum, Dark Chocolate

Pablo Champi

CountryPeru

RegionCusco, Saxsara Valley

Farmer/producerPablo Champi, Rak’iraqayoq

VarietalsRed & Yellow Bourbon, Red & Yellow Caturra, Typica

Altitude2300-2400 meters (7545-7875 ft) above sea level

Farm Size2.5 Hectares (6 acres)

HarvestJune-August

Processing Method: Fully washed processed on the farm; dry fermentation for 24 hours. Patio dried for 4-5 days.

Pablo’s coffee is exceptionally sweet and rich with the flavor of dark fruits. This coffee comes to us from a friend - Matthew Block, also known as Campesino (“farmer”) Mateo. Mateo was literally involved in every aspect of this coffee to the point it arrived in our shop: he worked at the farm, de-pulped, washed and processed the coffee, sorted it, milled it, re-sorted it, bagged it, exported it from Peru and imported it to the US. He even delivered the coffee to us in a borrowed car! Campesino Mateo believes in building a direct connection from the farmer, to the roaster, and to the consumer. He is fully transparent about the sourcing and processing for each of his micro-lots (we have a picture of Pablo if anyone is curious), which he (and we!) believe is more detailed, equitable and thoughtful than any certification that could be branded onto a bag.

Pablo Champi’s farm is the highest in the Saxsara Valley, which at 2300-2400 meters above sea level is among the highest farms in the world. It has the perfect environment for slowly ripening fruit and concentrating flavors: sunny days, cool nights, sloped landscape, and partial shade. Like many Peruvian coffee farmers, Pablo processes the coffee cherries right on his farm, using a hand cranked wet mill to separate the fruit and the bean before fermentation. He lives on the farm with his wife and five dogs, who operate as an early warning system to any visitors.

Pablo Champi

CountryPeru

RegionCusco, Saxsara Valley

Farmer/producerPablo Champi, Rak’iraqayoq

VarietalsRed & Yellow Bourbon, Red & Yellow Caturra, Typica

Altitude2300-2400 meters (7545-7875 ft) above sea level

Farm Size2.5 Hectares (6 acres)

HarvestJune-August

Processing Method: Fully washed processed on the farm; dry fermentation for 24 hours. Patio dried for 4-5 days.

Pablo’s coffee is exceptionally sweet and rich with the flavor of dark fruits. This coffee comes to us from a friend - Matthew Block, also known as Campesino (“farmer”) Mateo. Mateo was literally involved in every aspect of this coffee to the point it arrived in our shop: he worked at the farm, de-pulped, washed and processed the coffee, sorted it, milled it, re-sorted it, bagged it, exported it from Peru and imported it to the US. He even delivered the coffee to us in a borrowed car! Campesino Mateo believes in building a direct connection from the farmer, to the roaster, and to the consumer. He is fully transparent about the sourcing and processing for each of his micro-lots (we have a picture of Pablo if anyone is curious), which he (and we!) believe is more detailed, equitable and thoughtful than any certification that could be branded onto a bag.

Pablo Champi’s farm is the highest in the Saxsara Valley, which at 2300-2400 meters above sea level is among the highest farms in the world. It has the perfect environment for slowly ripening fruit and concentrating flavors: sunny days, cool nights, sloped landscape, and partial shade. Like many Peruvian coffee farmers, Pablo processes the coffee cherries right on his farm, using a hand cranked wet mill to separate the fruit and the bean before fermentation. He lives on the farm with his wife and five dogs, who operate as an early warning system to any visitors.

Tasting Notes: Fig, Honey, Plum, Dark Chocolate

Jhon Wilson Poveda Microlot

CountryColombia

RegionAcevedo, Huila

Farmer/producerJhon Wilson Poveda

VarietalsCastillo, F6, Caturra

Altitude1829 meters above sea level

Farm Size4 Hectares

Processing Method: Washed processed at the farm with 20-26 hours of fermentation.

Jhon Poveda’s micro-lot is an exceptionally vibrant and clean coffee, sparkling with citrus and floral notes. It also placed in the top ten of the Acevedo cup, a coffee quality competition held in Huila, Colombia, and organized by two fantastic importing companies, Collaborative Coffee Source, and Fairfield Trading. Competitions at origin are an important way of identifying exceptional coffees, and allowing producers to both be rewarded with higher after-dotss for their crops and to differentiate themselves and develop their reputations.
Jhon Poveda (not a spelling mistake!) is strict about picking only fully ripe coffee cherries. He pulps them immediately, ferments them for 20-26 hours, then washes them with water from his own spring. He has built a raised structure with drying beds so his beans will dry evenly and are protected from rain. Poveda believes that “coffee handling requires patience and investment.” He plans to use his coffee profits and winnings from the Acevedo cup to improve his wet processing installation and make home improvements so his family will be more comfortable.

Tasting Notes: Peach, Citrus, Floral

Tasting Notes: Sweet Candy, Caramel, Bright Citrus, Banana

Frontera de Acevedo EA Process Decaf

CountryColombia

RegionAcevedo, Huila

VarietalsMixed

Altitude1400-1500 meters above sea level

Farm Size4 Hectares

Processing Method: Washed Process, Sugar Cane EA Decaffeination

This coffee is almost certainly different from any other decaffeinated coffee you’ve tried. It is delicious and syrupy sweet, reminding us of taffy and possibly bananas. It is also bright, with a very clear citrus note. There is no doubt it could go head to head with many fine caffeinated coffees. Our decaf coffee comes to us again by way of Collaborative Coffee Source and the Acevedo region of Huila, Colombia. This blend is the result of many farmers hands, all excited to create specialty coffee. While this coffee isn’t from a particularly high elevation - 1,400 to 1,500 meters above sea level - their proximity to the jungle means the nights are very cool. Therefore, the coffee matures more slowly, cupping more like a coffee produced at 1,800 meters above sea level in Colombia.

This coffee was decaffeinated at origin using the natural Sugar Cane Ethyl Acetate (EA) process. Ethyl Acetate, the solute used to dissolve caffeine during the process, is derived from fermenting Colombian grown sugar cane. After washing and steaming the beans to open their cell structure, they are washed in an ethyl acetate bath to extract the caffeine. After draining away the ethyl acetate and washing the beans a second time, they are dried back to the 11-12% moisture with which they started. This process does not remove the distinct and intricate flavors of the coffee. In fact, it is found to add sweetness!

Frontera de Acevedo EA Process Decaf

CountryColombia

RegionAcevedo, Huila

VarietalsMixed

Altitude1400-1500 meters above sea level

Farm Size4 Hectares

Processing Method: Washed Process, Sugar Cane EA Decaffeination

This coffee is almost certainly different from any other decaffeinated coffee you’ve tried. It is delicious and syrupy sweet, reminding us of taffy and possibly bananas. It is also bright, with a very clear citrus note. There is no doubt it could go head to head with many fine caffeinated coffees.
Our decaf coffee comes to us again by way of Collaborative Coffee Source and the Acevedo region of Huila, Colombia. This blend is the result of many farmers hands, all excited to create specialty coffee. While this coffee isn’t from a particularly high elevation - 1,400 to 1,500 meters above sea level - their proximity to the jungle means the nights are very cool. Therefore, the coffee matures more slowly, cupping more like a coffee produced at 1,800 meters above sea level in Colombia.

This coffee was decaffeinated at origin using the natural Sugar Cane Ethyl Acetate (EA) process. Ethyl Acetate, the solute used to dissolve caffeine during the process, is derived from fermenting Colombian grown sugar cane. After washing and steaming the beans to open their cell structure, they are washed in an ethyl acetate bath to extract the caffeine. After draining away the ethyl acetate and washing the beans a second time, they are dried back to the 11-12% moisture with which they started. This process does not remove the distinct and intricate flavors of the coffee. In fact, it is found to add sweetness!

Tasting Notes: Sweet Candy, Caramel, Bright Citrus, Banana

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