Blind Assessment

Richly sweet, distinctly grapey. Grape jelly, cocoa powder, hint of cedar in aroma and cup. Crisply sweet, fruit acidity; full syrupy mouthfeel. Very long, flavor-laden, grape-driven finish.

Notes

Produced by Sebastián Ramírez, entirely of the Caturra variety of Arabica, and processed by a hybrid method beginning with anaerobic fermentation in the whole fruit for 120 hours. The coffee was then depulped and underwent a carbonic maceration fermentation for 72 hours with wine yeast, dehydrated grapes, and purple fruit glucose. 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 grape by any other name would smell as sweet — this fermented Caturra is grapey, through and through (think purple grape juice, not wine), with hints of cocoa and cedar, but mostly…. grape.

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