It's a good bet you have never drunk a cup of coffee made from double-soaked Bolivian beans. Available from Southern California's Bird Rock Coffee Roasters, they produce a balanced, smooth, clean cup of coffee, with caramel-brown sugar notes and a snappy acidity reminiscent of green apple. Wine Spectator's Mark Pendergrast suggests you give them a try. You can also try an experiment he conducted: Compare them with regularly processed beans from the same farm and see what you think.
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