Blind Assessment

Distinctive, sweetly spice-toned, uniquely composed. Candied ginger, pineapple, lime zest, jasmine and cocoa nib in aroma and cup. Tangy, citrus-toned acidity; plush, satiny mouthfeel. The finish is long and animated, with candied ginger, jasmine and cocoa nib notes.

Notes

Produced by Alex and Diego Bermúdez of Finca El Paraiso, entirely of the Castillo variety of Arabica, and processed by anaerobic fermentation in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation: first a 12-hour fermentation in open tanks followed by an anaerobic fermentation during which ginger is added. 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.

Bottom Line

An adventurous coferment in which pungent ginger and tropical fruit are balanced by citrus, florals and cocoa, delivering an unusual but coherent sensory profile.

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