Blind Assessment

Intensely aromatic, lush, and confection-like. Lychee, white peach, strawberry cream, rose, and vanilla bean in aroma and cup. Vibrant, juicy acidity; plush, nectar-smooth mouthfeel. The finish is exceptionally long and perfumed, with lychee, rose, and strawberry notes.

Notes

Produced by Diego Bermudez of Finca El Paraiso, from trees of the Castillo, Colombia and Caturra varieties of Arabica, and processed by the double-anaerobic washed 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. Afterward, the washed parchment coffee is rapidly dried with an in-house-designed Eco-Enigma dehumidifying dryer to avoid over-oxidation or continued fermentation. KenntaRoast is a Singapore-based micro-roastery owned and operated by Kenn Tay. Visit www.kenntaroast.com or @kenntaroast for more information.

Bottom Line

A dazzlingly expressive thermal-shock Colombia that layers tropical and stone fruit with heady florals and creamy sweetness, all supported by impressive structure and balance.

Explore Similar Coffees

Click here for more reviews from KenntaRoast

Click here for more information about coffees from Colombia