Blind Assessment

Confidently fruit-forward. Pineapple yogurt, Concord grape, freesia, marjoram, chocolate syrup in aroma and cup. Crisp, apple-like acidity; full, very syrupy mouthfeel. In the finish, lactic, yogurty tang supported by fruit notes.

Notes

Produced by Jairo Arcilo, entirely of the Castillo variety of Arabica, and processed by the anaerobic method, in which the coffee is fermented in the whole fruit with limited access to oxygen before drying. With this coffee, both wine yeasts and macerated lulo fruit were added to the ferment tank. Founded in 2013, modcup coffee focuses on fresh roasting and distinctive natural-processed coffees. Visit modcup.com for more information.

Bottom Line

This anaerobic and fruit-fermented Colombia displays big fruit throughout the profile with undertones of chocolate syrup and sweet herbs.

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