Blind Assessment

Exceptionally bright, vibrantly pungent. Guava, cherry blossom, cocoa nib, nougat, sandalwood in aroma and cup. Balanced, sweetly tart structure with big, juicy acidity; plush, syrupy-smooth mouthfeel. The satisfying, flavor-saturated finish carries on and on.

Notes

Produced by Jim Chestnut and Edna Arakawa of Second Alarm Farm from trees of the Red Caturra and Typica varieties of Arabica. This coffee was processed in the whole fruit inoculated with a wine yeast strain and fermented in sealed bags (“anaerobic” ferment) before being dried using a combination of sun and mechanical methods. Paradise Roasters specializes in micro-lot Arabica and Robusta coffees from Asia and other emerging origins. The company 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 experimentally processed coffee that is as lively as its name implies, both in terms of its high-toned fruit profile and its Champagne-like (sparkling, phosphoric) acidity.

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