This coffee from the Galapagos was a bit of a mind-bender. It is uncommon in specialty coffee to have coffees of the Arabica species growing at such low altitudes, but in the Galapagos, through an incredible climate and careful shade management can pull it off! This coffee was so wild to roast that it inspired me to write an entire short book on the topic of the roast defect known as “tipping.” As I taste this delightful dollop, my senses are taken more in the direction of roast notes. There are pleasing notes of smoke that whisk into my awareness as well as a subtle peach or musk melon sweetness, caramel, and toffee.