Blind Assessment

Elegantly floral, vibrantly fruit-forward. Wisteria, bergamot, frankincense, mangosteen, black cherry in aroma and cup. Juicy, high-toned acidity; plush, creamy mouthfeel. Long, lingering, flavor-saturated finish.

Notes

This exceptional coffee was selected as the No. 4 coffee on Coffee Review’s list of the Top 30 Coffees of 2023. Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Sidra variety of Arabica, and processed by the double-anaerobic 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. Founded in 2013, modcup coffee focuses on fresh roasting and distinctive natural-processed coffees. Visit modcup.com for more information.

Bottom Line

An intensely aromatic, richly floral, complexly fruit-driven Colombia Sidra processed by a proprietary double-anaerobic thermal shock method.

Explore Similar Coffees

Click here for more reviews from modcup coffee

Click here for more information about coffees from Colombia