Blind Assessment

Richly aromatic, multi-layered, deeply sweet. Fruit Loops cereal, pineapple kefir, cocoa nib, black sage, agave nectar in aroma and cup. Bright, balanced acidity; plush, very syrupy mouthfeel. Long finish centered around notes of Fruit Loops and cocoa nib.

Notes

Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Yellow Geisha variety of Arabica, and processed by the thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. Afterward, the washed parchment coffee is rapidly dried with an in-house designed Eco-Enigma dehumidifying dryer to avoid over-oxidation or continued fermentation. Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit paradiseroasters.com or call 808-498-4048 for more information.

Bottom Line

A decadently sweet, complex experimentally processed Colombia Yellow Geisha; the roaster describes this coffee as giving the impression of rainbow shave ice, and he’s not wrong!

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