Blind Assessment

Richly floral-toned, deeply fruity. Passionfruit, tea rose, frangipane, cocoa nib, pineapple kefir in aroma and cup. Juicy-bright, balanced acidity; delicate, silky-smooth mouthfeel. Tea rose and cocoa nib carry the crisp finish.

Notes

Produced by Wilton Benitez entirely of the Castillo variety of Arabica, and processed by the anaerobic thermal shock method, in which the coffee fruit is first sterilized and then fermented in a bio-reactor. After this whole-fruit fermentation, skin and pulp are removed and the coffee is subjected to a second anaerobic fermentation. A bean-sealing process follows, carried out through successive impacts of hot and cold water, before the beans are dried by machine for 46 hours. GK Coffee is a nano-roastery in Yilan, Taiwan, that offers both retail and wholesale coffee. For more information, visit www.gkcoffee.com.tw or email [email protected].

Bottom Line

A lush, flavor-saturated anaerobic Colombia with leading notes of tropical fruit and dusky rose; exceptionally bright, balanced acidity.

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