Blind Assessment

Brightly sweet, deeply fruit- and cocoa-toned. Raspberry jam, dark chocolate, thyme, peach, frankincense in aroma and cup. Balanced, vibrant acidity;very silky, very smooth mouthfeel. Jammy cocoa-toned finish.

Notes

Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Pink 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. Bargain Cafe is a specialty coffee roaster in Taitung, Taiwan. Visit www.bargain-cafe.com for more information. 

Bottom Line

A nuanced, complex, invitingly rich Colombia anaerobic Pink Bourbon with grace, depth and balance.

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