Blind Assessment

Subtly intense anaerobic flower bomb. Sweetly tangy, very brightly floral. Rose, yogurt, blood orange, peach, cashew butter in aroma and cup. Juicy and sweet-tart in structure; full, syrupy mouthfeel. Flowers lead in a balanced finish.

Notes

Produced by Diego Samuel Bermudez Tapia of El Paraiso Farm from trees of the Castillo, Colombia and Caturra varieties of Arabica, and processed by the double-anaerobic method: Whole fruit is fermented in hermetically sealed tanks for 24 hours before the skins are removed. The fruit flesh or mucilage is left on the bean for another 36-hour sealed-tank fermentation. Finally, the coffee is dried on raised beds with the mucilage still on the bean, as in the honey method. GK Coffee is a nano-roastery in Yilan, Taiwan that offers both retail and wholesale coffee. For more information, visit www.gkcoffee.com.tw or email [email protected].

Bottom Line

An original yet balanced anaerobic profile: Bright rose-like flowers are enveloped in a plushly juicy, peach-yogurt-like matrix.

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