Blind Assessment

Very sweet, complexly fruit-forward. Red plum, mango, freesia, cocoa nib, nougat in aroma and cup. Sparkling acidity; crisp, satiny mouthfeel. Cocoa-toned, fruity finish.

Notes

Produced by Diego Bermudez of Finca El Paraiso, entirely of the Castillo YN-05 variety of Arabica, and processed by a complexly detailed version of the double-anaerobic method (sealed-tank fermentation of the whole fruit with the addition of yellow-fruit yeast, removal of skin and pulp, and a second fermentation of the beans shut in the tank with the removed skin and pulp). Additional processing nuance includes a thermal shock wash (soaking the whole fruit in hot water for 30 seconds, then cold water for 30 seconds) to reduce astringency. Jaunt Coffee Roasters is a San Diego-based roaster and café with an extensive coffee and food menu. Visit www.jauntcoffee.com for more information.

Bottom Line

A very sweet, very clean anaerobic cup fermented with yellow-fruit yeast for a subtle yet distinctive brightness.

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