Blind Assessment

Lush, fruit-saturated and aromatically complex. Red raspberry, nectarine, hibiscus, dark chocolate and candied tangelo in aroma and cup. Vibrant, juicy acidity; plush, syrupy-smooth mouthfeel. The finish is long and resonant, with red raspberry, hibiscus and dark chocolate notes lingering into the long.

Notes

This coffee earned Finalist recognition in the Experimental category, U.S. division, of the inaugural Kenneth Davids Cup. Produced by Jhoan Vergara of Finca Las Flores, entirely of the Red Bourbon variety of Arabica, and processed by the natural method, with the addition of a thermal shock step (a rapid temperature shift during the fermentation and rinsing stages). Theory Coffee Roasters is a specialty roaster and coffee shop based in Redding, California. Visit www.theorycoffee.com for more information.

Bottom Line

An expressive thermal-shock Colombia Red Bourbon that layers ripe fruit, sweet florals and chocolate richness into a vivid yet beautifully balanced cup.

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