Blind Assessment

Lush, floral, soaring. Plumeria, pineapple, lemongrass, cocoa nib, honeycomb in aroma and cup. Juicy, high-toned acidity; plush, syrupy mouthfeel. Rich, resonant finish with tropical fruit and floral sweetness and a soft herbal-cocoa long.

Notes

Produced by Wilton Benitez, entirely of the Geisha variety of Arabica, and processed by the double-anaerobic thermal shock 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. Utopian Coffee is a specialty roaster based in Fort Wayne, Indiana. Visit www.utopiancoffee.com for more information.

Bottom Line

A dazzling double-anaerobic Geisha from Wilton Benitez — exuberant yet refined, weaving lush floral and sweet herb notes into layers of tropical fruit and chocolate depth for a cup of remarkable complexity and polish.

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