Blind Assessment

Sweetly spice-toned. Concord grape, ginger blossom, baking chocolate, lemon verbena, maple syrup in aroma and cup. Gently vibrant structure with a fruity/juicy acidity; viscous, satiny mouthfeel. Cocoa-toned finish, supported by notes of lemon verbena and maple syrup.

Notes

Produced by Luz Helena Salazar, entirely of the Castillo variety of Arabica, and fermented with wine yeasts before drying by the honey method (some fruit flesh is left on the beans during drying). 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 Colombia Castillo experimentally fermented with wine yeasts— spice-toned and lively with an especially viscous mouthfeel.

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