Blind Assessment

Elegantly fruit-toned, tropical. Lychee, passionfruit, bergamot, star jasmine, lemon thyme in aroma and cup. Gently bright, sweet structure with high-toned acidity; very rich, buoyantly creamy mouthfeel. Long, lingering, integrated finish.

Notes

Produced by Wilton Benitez entirely of the Papayo variety of Arabica. Processed by the kōji method, in which the coffee fruit is first sterilized and then fermented in a bio-reactor and inoculated with a selection of Japanese kōji (Aspergillus oryzae). This mold species breaks down starch into simple sugars and is commonly used in the production of soy sauce, miso, sake and shōchū. After whole-fruit fermentation, the coffee is pulped and subjected to a second fermentation phase. A bean-sealing process follows, carried out through impacts of hot and cold water, before the beans are dried by machine for 46 hours at 38C (100F). Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.

Bottom Line

A uniquely composed cup from a rare variety of Arabica (Papayo), meticulously processed using complex methods by Wilton Benitez, widely recognized for his innovative processing experiments.

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