Blind Assessment

Delicately sweet, richly perfumed. Watermelon candy, lychee, magnolia, almond butter, black sage in aroma and cup. Balanced, bright acidity; very full, creamy mouthfeel. Resonant finish centers notes of watermelon candy, magnolia and almond.

Notes

Produced by Julio Cesar Madrid Tisnes of Finca Milan, entirely of the Caturra variety of Arabica, and processed by nitro-washed method in which ripe cherries undergo embryonic stress. After pulping, the beans are placed in a bioreactor and inoculated with yeast and bacteria for controlled fermentation. Nitrogen is injected to facilitate microbial metabolic processes, closely monitoring temperature, acidity, and Brix throughout. Following bioreactor treatment, the coffee beans are solar-dried to 40% moisture, then transferred to mechanical dryers until they reach 10%-12% moisture. The coffee undergoes a 45-day resting period in the warehouse before hulling. Revel Coffee is a micro-roaster located in Billings, Montana. Its motto: “Quality is paramount – a difference you can revel in.” Visit www.revelcoffee.com or call 406-534-9621 for more information.

Bottom Line

A layered, enigmatic, experimentally processed Colombia, rich with complex fruit, floral and herb notes throughout the profile.

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