Blind Assessment

Juicy, sweet, fruit-saturated. Mulberry jam, dark chocolate, myrrh, pineapple kefir, black sage in aroma and cup. Sparkling acidity; plush, syrupy mouthfeel. Notes of dark chocolate and mulberry commingle in the resonant finish.

Notes

Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Orange Bourbon 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. Big Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit www.bigshoulderscoffee.com or call 312-846-1439 for more information.  

Bottom Line

A uniquely composed, jammy, chocolaty double-anaerobic Orange Bourbon with resiny aromatics and sweet herb undertones.

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