Blind Assessment

Exuberantly aromatic, rich, very complex. Bergamot, Concord grape, ginger blossom, pistachio, lychee in aroma and cup. Juicy-bright, exceptionally high-toned acidity; lush, silky mouthfeel. Rich, pungent, crisply sweet finish.

Notes

This exceptional coffee was selected as the No. 10 coffee on Coffee Review’s list of the Top 30 Coffees of 2023. Produced by Diego Bermudez, from trees of the original Panama T.2722 cultivar of the Geisha variety of Arabica, and processed by the double-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. Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit paradiseroasters.com or call 763-433-0626 for more information.

Bottom Line

A decadent, expressive, voluptuous double-anaerobic Colombia Geisha with a wide range of aromas and flavors, from spice-toned bergamot to super-sweet lychee.

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