Organic Brazil, sadly, facing a full-on assault of insect, fungus, and poor nutrition. And on top of that, grown at 900 meters. I won't name this specific lot of coffee, but needless to say we were disappointed in the preparation and downgraded the review. Amazingly, if the roaster had culled it before pre-roast, and again for immatures (quakers) post-roast, the cup could end up in the 87.5-88 point range. Some of these defects are common to Brazil coffees of the commercial grades. Others are exacerbated by the lack of nutritional inputs, fungicides and such. Perhaps there is merit in accepting flaws in coffee, knowing it can be cleaned up by the home roaster, and that we are supporting an organic farm ... provided that the farm does well with the price they receive and that it truly covers the cost of lower plant productivity. -Tom