|Roaster Location:||Denver, Colorado|
|Coffee Origin:||Tolima Department, Colombia|
|Est. Price:||$30.00/150-gram tin|
|Review Date:||May 2021|
Brightly and brilliantly fruit- and floral-toned. Raspberries on fresh goat cheese, narcissus-like flowers, fresh pipe tobacco, hints of chocolate and musk in aroma and cup. Roundly and gently lactic-tart in structure, with bright acidity; full, nectar-like mouthfeel. Deep, rich, flavor-saturated finish.
Produced by Jairo Lopez on his five-acre farm from trees of the celebrated Geisha variety of Arabica and processed by the carbonic maceration natural method, which involves fermenting whole coffee fruit inside a sealed container that has been flushed with CO2, then drying the coffee still in the whole fruit. Corvus particularly focuses on processing methods and selective harvesting, which results in small, seasonal micro-lots of uniquely sweet, vibrant, and clean flavor profiles. For more information, visit www.corvuscoffee.com.
Sweetly high-toned, layered, complex, an anaerobic natural for those who savor the bright side of lush.
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This review originally appeared in the May, 2021 tasting report: Fun With Ferment: Anaerobically Processed Coffees