Blind Assessment

Deeply aromatic, complexly sweet. Notes of black cherry, lychee, cocoa nib, magnolia and vanilla in aroma and cup. Lively, wine-toned acidity; satiny-smooth mouthfeel. The finish is long and harmoniously layered, carrying fruit and floral sweetness into the long, chocolatey core.

Notes

Produced by Kraig Lee of Kona Farm Direct, entirely of the tiny-beaned Mokka variety of Arabica, and processed by a malolactic fermentation method designed by Miguel Meza, in which whole fruit is inoculated with both yeasts and malolactic bacteria, then fermented in anaerobic conditions for about a week before being dried in the whole fruit.Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 808-498-4048 for more information.

Bottom Line

An exceptional Kona Mokka — tiny beans, big flavor. Malolactic fermentation brings plush texture and nuanced sweetness to a cup that’s both distinctive and beautifully composed.

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