Blind Assessment

Bright, tangy-sweet and unusually spice-toned. Pomegranate, yellow plum, lime zest, ginger blossom and cocoa powder in aroma and cup. Vivid, fruit-toned acidity; light, silky mouthfeel. The finish is lively and persistent, with notes of pomegranate, ginger blossom and cocoa powder.

Notes

Produced by Wilton Benitez of Granja Paraiso 92, entirely of the SL28 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. Lastly, this lot also underwent ultrasound treatment, in which the enzymatic hydrolysis process breaks down complex sugars to generate a high concentration of simple sugars. Imported by Pebble Coffee. Feng Ding Caffe is a specialty coffee roaster and cafe based in New Taipei City, Taiwan. Visit Feng Ding’s Facebook for more information.

Bottom Line

An unconventional Colombia-grown SL28 shaped by elaborate fermentation in a tart-sweet, spice-accented cup, with lively fruit and floral character set against a light-footed structure.

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