Blind Assessment

Crisply fruit-toned, chocolaty. Cocoa powder, black cherry, almond, cedar, orange zest in aroma and cup. Richly bittersweet structure with brisk acidity; full, velvety mouthfeel. Finish consolidates to notes of cocoa powder, orange zest and cedar.

Notes

Produced by Toi Nguyen of Future Coffee Farm entirely of coffee of the Robusta species. Processed by the carbonic maceration method, which involves fermenting whole coffee fruit inside a sealed container that has been flushed with CO2, then drying the coffee, still in the whole fruit. 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 exceptionally sweet, complex Canephora (Robusta) cup from Vietnam, processed by carbonic maceration to intensify the fruit character.

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