Blind Assessment

Aromatically expressive, fruit-driven and richly sweet. Strawberry, lychee, yellow peach, vanilla bean and white chocolate in aroma and cup. Softly juicy acidity; plush, syrupy-smooth mouthfeel. The finish is resonant and sweet, with strawberry, lychee and white chocolate notes.

Notes

Produced by Diego Bermudez of Finca El Paraiso, entirely of the Castillo variety of Arabica, and processed by the anaerobic washed 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. After fermentation, the beans are 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 coffee is rapidly dried with an in-house-designed Eco-Enigma dehumidifying dryer to avoid over-oxidation or continued fermentation. Decaffeinated by the ethyl acetate (EA) method in Colombia. Frequent Coffee is San Diego, California-based coffee roaster specializing in decaffeinated coffees. Visit www.frequentcoffee.com for more information.

Bottom Line

An unusually expressive decaf whose elaborate processing brings vivid fruit and confectionary sweetness to a plush, aromatic cup while retaining impressive balance.

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