|Roaster Location:||Madison, Wisconsin|
|Coffee Origin:||La Palma, Chalatenango Department, northwestern El Salvador|
|Est. Price:||$16.20/12 ounces|
|Review Date:||August 2019|
|Acidity /Structure :||9|
Blind Assessment: Sweet, crisply nut- and cocoa-toned. Cocoa, hazelnut, honey, a hint of lime zest, artichoke blossom in aroma and cup. Delicately crisp, lightly zesty in structure; light and silky in mouthfeel. Surprisingly resonant in the finish, with flavor consolidating around flowers and a hint of citrus.
Notes: This coffee tied for the third-highest rating in a tasting of El Salvador coffees for Coffee Review’s August 2019 tasting report. Produced from trees of the bold-bean Pacamara and respected Catuai varieties of Arabica and processed by the traditional ferment-and-wash method by José Alfonso Rodriguez. 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 : Both delicate and resonant, animated by sweet, honeyish nut and lime-toned citrus.
This review originally appeared in the August, 2019 tasting report: El Salvador Coffees 2019: Pacamaras, Bourbons and Change