Blind Assessment

Tropical fruit-toned. Mango, orange zest, dark chocolate, marjoram, oak in aroma and cup. Very sweet structure with brisk acidity; plush, syrupy mouthfeel. Chocolaty, fruity finish.

Notes

Produced by Diego Bermudez of Finca al Paraiso, from trees of the Castillo, Colombia and Caturra varieties of Arabica, and processed by the double-anaerobi washed 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. Lee Dong Coffee is a specialty coffee roaster and cafe in Taichung, Taiwan. Visit www.facebook.com/LiDongcoffee/ for more information.

Bottom Line

A tropically fruity anaerobic Colombia with undertones of dark chocolate throughout.

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