Raisin Hell
Thursday, March 25, 2010 at 1:00PM Farm: Moreninha Formosa
Roast Date: 3/23
Process: Raisin
Origin: Minas Gerais, Brazil
In the raisin process, coffee cherries are dried on the tree before being picked, so they dry like grapes into raisins. This causes the seeds (what we call coffee beans) to absorb a lot more sugar, similar to dry or natural processed coffees.
Our Moreninha Formosa Raisin was stealing hearts and taking names on the cupping table this morning. Up against six other coffees, it was by far the favorite. The dry aroma gave up cherries and nuts (I had the Runaways' "Cherry Bomb" in my head), and at the break we smelled chocolate and red wine. Mouthwatering acidity, cloves and melons, blueberries, blackberries, raisins and plums when slurped. Tarragon and lingering red berries in the clean aftertaste.
-- Erin
Reader Comments (1)
Erin,
You always have the Runnaways in your head. Annyways....WE LOVE THIS COFFEE AT THE SHOP!!!