|Roaster Location:||Topeka, Kansas|
|Coffee Origin:||Pasto, Nariño Department, Colombia|
|Est. Price:||$20.00/12 ounces|
|Review Date:||May 2021|
Blind Assessment: Crisply sweet, subtly multi-layered. Date, baking chocolate, lemon verbena, narcissus, fresh-cut fir in aroma and cup. Sweet-tart structure with gently brisk acidity; satiny mouthfeel. Floral, sweetly herbaceous finish.
Notes: Produced by Padre José Aguilar Posada of Finca Villa Loyola, entirely of the Caturra 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. Roasted at PT’s Coffee, where the motto is “without the love, it’s just coffee.” Visit www.ptscoffee.com or call 888-678-JAVA for more information.
The Bottom Line: Carbonic maceration may promote this coffee’s balance and quiet complexity: chocolate, citrus, herb, flowers.
This review originally appeared in the May, 2021 tasting report: Fun With Ferment: Anaerobically Processed Coffees