Day three once again continued with a wide variety of coffees to cup. Two coffees were eliminated due to phenol defect and the remaining coffees seemed to be split between good specialty grade and just barely into the auction.
Moderate to slightly intense aromas of vanilla, floral, fruits and cocoa prevailed. Tart acidity seemed to dominate these coffees with lime, tangerine, white wine and apple being described. Flavors were relatively typical: malt to cocoa, citrus fruits, soft fruit, stone fruits (apple, apricot and plum), almonds as well as floral notes. The coffees that passed on from these sessions had greater balance, more pleasant aftertaste and better clarity in the cup.
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