Blind Assessment

Floral-toned, gently fermenty. Narcissus, red wine, lemon verbena, cedar, myrrh in aroma and cup. Brightly sweet with juicy acidity; plush, syrupy mouthfeel. Resonant finish consolidates to notes of narcissus and red wine.

Notes

Produced by Edwin Noreña of Finca Campo Hermoso, from trees of the Yellow Bourbon and Yellow Caturra varieties of Arabica, and processed by the carbonic maceration method, involving two fermentation phases in closed tanks injected with CO2. The first fermentation involves the whole coffee fruit, after which the skins and pulp are removed and the beans are fermented a second time with their skins and juice, after which they are washed and dried. 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

A subtly fermenty, balanced carbonic-macerated coffee from Colombia with spicy floral notes as a throughline, supported by crisp chocolate and a hint of sweet herb.

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