Blind Assessment

Complex, fruit-toned, rich. Juicy Fruit gum, guava, mandarin, cocoa nib, amber in aroma and cup. Juicy-bright acidity, very syrupy mouthfeel. Finish consolidates to notes of Juicy Fruit and mandarin.

Notes

Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Caturra variety of Arabica, and processed by the thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. Afterward, the washed parchment coffee is rapidly dried with an in-house designed Eco-Enigma dehumidifying dryer to avoid over-oxidation or continued fermentation. Big Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit www.bigshoulderscoffee.com or call 312-846-1439 for more information.  

Bottom Line

A medley of both tropical and candy-like fruit impulses characterizes this juicy Colombia Caturra processed by an innovative “thermal shock” method.

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