Blind Assessment

Richly floral, sweetly herbaceous. Star jasmine, bay laurel, dark chocolate, frankincense, salted caramel in aroma and cup. Bright, balanced acidity; full, creamy-smooth mouthfeel. Finish consolidates to notes of salted caramel and frankincense.

Notes

Produced by Nestor Lasso of Finca El Diviso, entirely of the Sidra variety of Arabica, and processed by the washed thermal shock method in which the coffee fruit 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 absorb the fermentation metabolites and halt any further fermentation. Goca Coffee is a roastery and cafe in Taiching, Taiwan. Visit Goca’s Instagram page for more information.

Bottom Line

A multi-layered Colombia Sidra processed by the anaerobic thermal shock method — a sensory roller coaster that covers all the sweet, savory and floral bases.

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