Blind Assessment

Evaluated as espresso. Gingko nut, artichoke liqueur, strawberry, pink peppercorn, nutmeg in aroma and small cup. Crisply creamy mouthfeel; bittersweet, gently fermenty finish. In three parts milk, savory-leaning (artichoke liqueur) and sweetly nut-toned.

Notes

Produced by Denise Bustamonte, entirely of the Robusta species, and processed by anaerobic natural method, in which whole fruit is fermented in tanks with limited oxygen before drying, also in the whole fruit. In this case, lactic acid was added to the fermentation step. 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, experimentally processed Ecuador Robusta roasted for espresso: bittersweet, complex, intentionally fermenty, and delicately fruity and nutty.

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