Blind Assessment

Sweetly spice-toned, uniquely composed. Szechuan peppercorn, lemon balm, dark chocolate, lavender, date in aroma and cup. Winy acidity; crisp, syrupy mouthful. Chocolaty, spice-toned finish.

Notes

Produced by Edwin Noreña of Finca Campo Hermoso, entirely of the Bourbon variety of Arabica, and processed by the carbonic maceration method, as follows: The whole fruit is co-fermented with aji chili must in oxygen-free containers for 96 hours. The fruit is then semi-washed (some of the fruit flesh is left on the bean), then returned to the carbonic fermentation tanks and re-infused with fresh aji chili must for an additional 48 hours. After the secondary carbonic fermentation, the coffee is dried on raised beds for 22 days and then set in a relative humidity-controlled warehouse for a final eight days of repose. Barrington Coffee is an artisan roaster dedicated to elite coffees, fresh delivery, and roasting that foregrounds the coffee and not the roast. Visit www.barringtoncoffee.com or call 800-528-0998 for more information.

Bottom Line

A wild ride of a coffee with distinct notes of peppercorn (the coffee was co-fermented with aji chili) that’s also a fruity and fun carbonic-macerated cup.

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