Roaster Location: | Madison, Wisconsin |
Coffee Origin: | Piendamo, Cauca Department, Colombia |
Roast Level: | Light |
Agtron: | 62/84 |
Est. Price: | $26.00/8 ounces |
Review Date: | May 2025 |
Aroma: | 9 |
Acidity/Structure: | 9 |
Body: | 9 |
Flavor: | 9 |
Aftertaste: | 9 |
Blind Assessment
Elegant, gently fruit-driven. Wild raspberry, bay leaf, narcissus, amber, cocoa nib in aroma and cup. Lively, balanced acidity; lushly satiny mouthfeel. Resonant, integrated, harmonious finish.
Notes
Produced by Wilton Benitez, entirely of the Geisha variety of Arabica, and processed by the double-anaerobic thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. JBC Coffee Roasters’ vision is simple: “Let the coffee lead the way” through sourcing and roasting the best coffees available and rewarding the farmers who grow those coffees with substantial premiums. Visit www.jbccoffeeroasters.com or call 608-256-5282 for more information.
Bottom Line
A paradoxically complex yet accessible sensory extravaganza, starting with wild berry notes, an amber-like resinous aroma and a cocoa nib throughline — you’ll want to go in every direction this coffee pulls you.
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