Blind Assessment

Explosively aromatic, fruit-saturated and confectionary. Strawberry, passionfruit, blood orange, tea rose and vanilla fudge in aroma and cup. Vibrant, juicy acidity; plush, syrupy-smooth mouthfeel. The finish is intensely rich and aromatic, with concentrated notes of strawberry, rose and vanilla fudge.

Notes

This coffee earned Finalist recognition in the Experimental category, International division, of the inaugural Kenneth Davids Cup. Produced by Wilton Benitez of Granja Paraiso 92, 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. Lastly, this lot also underwent ultrasound treatment, in which the enzymatic hydrolysis process breaks down complex sugars to generate a high concentration of simple sugars. Cozy House Coffee is a Taiwan-based specialty coffee roaster and an SCA Authorized Trainer (AST). For more information, visit shop.cozyhousecoffee.com.

Bottom Line

A dramatically expressive anaerobic whose elaborate processing drives intense fruit, florals and confectionary sweetness while maintaining transparent clarity and structure.

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