Blind Assessment

Complex, delicately citrusy and floral. Bergamot, lemon blossom, lavender, thyme, baking chocolate. Bright, high-toned and juicy in structure; lightly syrupy mouthfeel. Chocolate and citrus dominate a crisp finish.

Notes

Produced by Wilton Benitez at Granja Paraiso 92 farm entirely of the Red Bourbon variety of Arabica, and processed by a complexly detailed version of the double-anaerobic method (sealed-tank fermentation of the whole fruit with the addition of yeast strains), which includes sterilizing the cherries with ozone gas and ultraviolet light. Decaffeinated by the ethyl acetate (EA) method in Colombia. Ailurophile Coffee Roastery is a nano-roaster located in Taipei, Taiwan.

Bottom Line

Dry, cocoa-like chocolate and a tart citrus sit gracefully inside a lushly juicy structure.

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