|Roaster Location:||Santa Ana growing region, El Salvador|
|Coffee Origin:||Santa Ana growing region, El Salvador|
|Est. Price:||$15.75/12 ounces|
|Review Date:||February 2016|
Evaluated as espresso. Lush yet deeply savory; original. Honey, dark chocolate, roasted pine nut, horned melon, wisteria in aroma and small-cup. Full, syrupy mouthfeel. Fruit and flowers carry into a resonant short finish that turns richly drying in the long. Fills out milk with a complexly savory-sweet chocolate and peach- and melon-toned fruit.
This exceptional coffee was selected as the No. 12 coffee on Coffee Review’s list of the Top 30 Coffees of 2016. This lot is comprised entirely of the much admired, bold-bean Pacamara variety of Arabica, a cross between the giant-beaned Maragogipe variety and Pacas, a selection of the heirloom Bourbon. This is a wet-processed or “washed” version, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. Produced on El Aguila Farm by grower Ricardo Ariz. JBC Coffee Roasters’ vision is simple: “let the coffee lead the way” through sourcing and roasting the best and most unique 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.
Who Should Drink It
Exceptional coffees of the Pacamara variety, with their juxtaposition of savory depth and floral sweetness, often require a reframing of our coffee expectations. This espresso is neither classically Italian nor brightly contemporary, but rather a sophisticated espresso framing of the savory-sweet sensory style of the Pacamara type.
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