Blind Assessment

Floral-toned, fruit-saturated. Ginger blossom, wild strawberry, guava, sea moss, cocoa nib in aroma and cup. Elegantly bright, sweet-savory acidity; plush, syrupy mouthfeel. Very long, fruity, floral finish.

Notes

This exceptional coffee was selected as the No. 16 coffee on Coffee Review’s list of the Top 30 Coffees of 2024. Produced by Wilton Benitez of Finca La Macarena, entirely of the Sudan Rume 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 in an anaerobic bioreactor with Saccharomyces pastorianus yeast for 48-96 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. Utopian Coffee is a specialty roaster based in Fort Wayne, Indiana. Visit www.utopiancoffee.com for more information.

Bottom Line

An enigmatic, rewarding, expressive rare variety of Arabica processed in such a way that its complexity is amplified and extended.

Explore Similar Coffees

Click here for more reviews from Utopian Coffee

Click here for more information about coffees from Colombia