Blind Assessment

Opulently aromatic, tangy-sweet and spice-laced. Pomegranate, tamarind, ruby grapefruit, wisteria and cinnamon bark in aroma and cup. Bright, electric acidity; full, satiny-smooth mouthfeel. The finish is expansive and complex, with notes of pomegranate, tamarind and cinnamon bark.

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 Striped 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. Lean Coffee Roasters is a specialty coffee roaster and cafe in Taiching, Taiwan. Visit Lean Coffee’s Facebook for more information. 

Bottom Line

A riveting Striped Bourbon whose elaborate processing produces an unusual tension between tart red fruit, citrus, florals and warm spice, with striking intensity and definition.

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