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.
For the full article, check out the new issue of Wine Spectator, on newsstands May 13, 2013.
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