Blind Assessment

Richly sweet, deeply chocolaty, fruit-forward. Chocolate fudge, strawberry, marjoram, Meyer lemon zest, cashew butter in aroma and cup. Bright, balanced acidity; rich, velvety mouthfeel. Finish consolidates to notes of chocolate fudge and marjoram.

Notes

Produced by Elkin Guzman of Finca El Mirador, entirely of the Tabi variety of Arabica, and processed by the 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, then given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. Afterward, the washed parchment is rapidly dried quickly to avoid over-oxidation or continued fermentation. Old Soul is a roastery, bakery, and crafter of artisanal goods dedicated to quality in every form. Visit www.oldsoulco.com or call 916-443-7685 for more information. 

Bottom Line

A deeply chocolaty, berry-driven Colombia, processed by the thermal shock method, that delivers layers of fruit, nut and citrus tones.

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