|Roaster Location:||Lee, Massachusetts|
|Coffee Origin:||Circasia, Quindio Department, Colombia|
|Est. Price:||$38.45/12 ounces|
|Review Date:||March 2023|
Soaringly high-toned anaerobic, bright, complex, exhilarating. Raspberry, rose, violet, cardamom, passionfruit in aroma and cup. In structure, layered and intriguingly savory-bright. Silky in mouthfeel, nimble and lively on the palate. Flowers carry far into a deep, long finish.
Produced by Edwin Noreña of Finca Campo Hermoso entirely of the Gesha/Geisha variety of Arabica, and processed by a particularly elaborate anaerobic processing method. The whole coffee fruit is sealed in drums for CO2 fermentation for 72 hours, after which the skin and pulp are removed from the beans. The skin and pulp are infused with Galaxy hops and recombined with the pulped beans in the carbonic fermentation tanks for another 96 hours before the beans are sun-dried on raised beds. Barrington Coffee is an artisan roaster dedicated to elite coffees, fresh delivery and roasting that foregrounds the coffee and not the roast. Visit www.barringtoncoffee.com or call 800-528-0998 for more information.
A ringing giant of a coffee with vast, layered aromatics and a structure both bright and deep.
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This review originally appeared in the March, 2023 tasting report: Fresh Fruit or "Juicy Fruit"? Tasting 90 Anaerobic-Processed Coffees