|Roaster Location:||Osaka, Japan|
|Coffee Origin:||Piendamo, Cauca Department, Colombia|
|Est. Price:||$27.00/100 grams|
|Review Date:||November 2023|
Richly aromatic, chocolaty and fruit-forward. Dark chocolate, bergamot, lychee, musk, tarragon in aroma and cup. Juicy-bright acidity; plush, syrupy mouthfeel. Intense, quite long finish with leading notes of dark chocolate and tarragon.
This exceptional coffee was selected as the No. 25 coffee on Coffee Review’s list of the Top 30 Coffees of 2023. Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Geisha 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. 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. SÖT Coffee Roaster, based in Osaka, Japan, is a self-described Swedish-style roaster with an “aggressively light” roasting style. For more information, visit www.sotcoffee.com.
A focused, intensely perfumed, experimentally processed Colombia Geisha that’s, at turns, chocolaty, musky, tropical and sweetly herbaceous.
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