Blind Assessment

Intensely aromatic, fruit-saturated and confectionary. Mandarin, red guava, yellow peach, orange blossom and chocolate fudge in aroma and cup. Vibrant, juicy-bright acidity; viscous, syrupy-smooth mouthfeel. The finish is exceptionally persistent and aromatic, with mandarin, orange blossom and chocolate fudge notes.

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, entirely of the Orange Bourbon 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. 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.  OLI Cafe Roaster is a specialty coffee roaster based in Taichung Dali, Taiwan. Visit OLI Cafe's LinkTree for more information. 

Bottom Line

A fruit bomb of an Orange Bourbon in which double-anaerobic processing intensifies the variety’s citrus and tropical-fruit character, while florals and deep chocolate sweetness bring complexity and ballast.

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