|Roaster Location:||Madison, Wisconsin|
|Coffee Origin:||Santa Ana region, El Salvador|
|Est. Price:||$17.90/12 ounces|
|Review Date:||October 2017|
Blind Assessment: Evaluated as espresso. Big-bodied, complexly structured: sweet-savory-tart. Notes of dark chocolate, plumeria, peach, cumin, pistachio in aroma and small cup. Plush, syrupy mouthfeel. Chocolate carries into a dry though richly expressed finish. The dark chocolate, pistachio and peach-toned fruit notes carry crisply but seductively into three-parts milk.
Notes: Produced from trees 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, and processed by the wet or washed method (fruit skin and pulp are removed before drying) 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.
The Bottom Line: Sweet, tart and savory tastes and parallel aroma/flavor notes are enveloped in a fat, plush mouthfeel. Fine example of a single-origin espresso, distinctively different yet complete and balanced, impressive both as a straight shot and in milk.