Blind Assessment

Intensely aromatic, juicy and confectionary. Red currant, pink grapefruit, rose, vanilla cream and dark chocolate in aroma and cup. Vibrant, sparkling acidity; full, syrupy-smooth mouthfeel. The finish is long and richly aromatic, with notes of red currant, rose and dark chocolate.

Notes

This coffee earned Finalist recognition in the Experimental category, U.S. division, of the inaugural Kenneth Davids Cup. Produced by Edwin Noreña of Finca Campo Hermoso, from trees of the Castillo, Caturra and Pink Bourbon varieties of Arabica. Processing begins with 72 hours of carbonic fermentation in the whole fruit. The coffee is then depulped and undergoes a second 96-hour fermentation with coffee must infused with dehydrated lychee, followed by 22 days of sun-drying on raised beds. Barrington Coffee Roasting Co. 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.

Bottom Line

An exuberant, high-toned Colombia coferment whose elaborate processing drives saturated fruit, florals and confectionary sweetness while retaining enough acidity and chocolate depth to keep the cup structured and energetic.

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