Blind Assessment

Exuberant yet coherent anaerobic. Butterscotch, blueberry, cocoa, lilac, candycap mushroom in aroma and cup. Sweet, tart and savory impulses balance in a richly expressive structure. Plush, lightly syrupy mouthfeel. Fruit notes consolidate in a long though quiet finish.

Notes

Produced by Wilton Benitez of Finca El Paraíso entirely of the rare Pink Bourbon variety of Arabica, and processed by a complexly detailed version of the double-anaerobic method (sealed-tank fermentation of the whole fruit with the addition of brewer’s yeast, removal of skin and pulp, and a second fermentation of the beans shut in the tank with the removed skin and pulp). Additional processing nuance includes a thermal shock wash (soaking the whole fruit in hot water for 30 seconds, then cold water for 30 seconds) to reduce astringency. Reprise Coffee is a quality-oriented small-batch roaster and café located in Lake Forest, Illinois, north of Chicago. Visit reprisecoffee.com for more information.

Bottom Line

A fruit-forward but balanced, tangy-rich rendition of the anaerobic style.

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