Blind Assessment

Tangy sweet, delicately fruit-toned. Dried hibiscus flower, pistachio, cannabis, fresh perique-fermented tobacco, cotton candy in aroma and cup. Bright, juicy acidity; plush but buoyant mouthfeel. Crisp, complex, bittersweet finish.

Notes

Produced by Jairo Arcila of Finca Santa Monica, entirely of the Castillo variety of Arabica. Subject in the whole fruit to anaerobic fermentation for 72 hours, with lulo fruit and wine yeasts added to the fermentation, then dried on raised beds.  Established in 2010, Red Rooster is an organic-certified micro-roaster focusing on socially conscious, high-quality coffee. Visit redroostercoffee.com or call 540-745-7338 for more information.

Bottom Line

This Colombia Castillo fermented with lulo fruit is complex and quite original: delicately fruity, tartly floral, richly musky and enigmatically savory.

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