Blind Assessment

Sweetly citrusy, richly chocolaty. Candied kumquat, dark chocolate, vanilla yogurt, honeysuckle, lemon balm in aroma and cup. Brightly sweet-tart with juicy, high-toned acidity; creamy-smooth mouthfeel. Resonant, long, flavor-laden finish.

Notes

Produced by Wilton Benitez of Finca El Paraíso entirely of the Java variety of Arabica, and processed by a complex double-anaerobic washed method, in which ​​the coffee fruit is first sterilized, then fermented in the whole fruit in a bio-reactor and inoculated with Saccromyces cervesiae var. Diastaticus. (Strains from this yeast variety are commonly used in producing Saison style beers.) After this fermentation in the whole fruit, the coffee is pulped and subjected to a second fermentation phase, after which the beans are sealed through the impact of hot and cold water before drying 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

An evocatively sweet Colombia Java with bright citrus and deep chocolate notes throughout; intricately complex and balanced.

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