Blind Assessment

Intense, eccentric anaerobic candy-bomb. Very sweet, intensely fruity and spicy. Bubblegum, musk, raspberry, pistachio, ginger in aroma and cup. Profoundly sweet in structure with a touch of delicately tart acidity. Velvety, lively mouthfeel. In the finish candyish notes fade and musky flowers come forward.

Notes

Produced by Sebastián Ramirez of Finca El Placer entirely of the Caturra variety of Arabica, and processed by a proprietary anaerobic method, in which 95% ripe and 5% semi-ripe cherries undergo two phases of fermentation. First, the coffee is fermented in the whole cherry in sealed 200-liter tanks for 120 hours at 18 degrees Celsius, with microorganisms present. Then, skins and pulp are removed, leaving some of the fruit flesh on the beans, which are fermented anaerobically for 72 hours with the addition of CO2. The coffee is then slow-dried for 15 days. Chromatic Coffee prides itself in doing everything in-house and meticulously, from printing its attractive bags to modifying equipment to sourcing and roasting its fine coffees. Visit www.chromaticcoffee.com for more information.

Bottom Line

A candy-like sweetness is complicated by a lavish, unpredictable display of eccentric aromatic notes, from bubblegum to ginger to musk.

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