Blind Assessment

Intensely aromatic and fruit-saturated. Passionfruit, lychee, bergamot, cocoa nib, and honey in aroma and cup. Juicy, lively acidity; plush, syrupy mouthfeel. The finish is long and resonant, carrying exotic fruit and floral sweetness through a deep chocolate undertone.

Notes

Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Geisha variety of Arabica, and processed by the double-anaerobic thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. JBC Coffee Roasters’ vision is simple: “Let the coffee lead the way” through sourcing and roasting the best 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 showstopping, meticulously processed Geisha from Colombia’s Granja Paraiso 92 — explosively aromatic yet balanced, weaving tropical fruit, florals, and cocoa nib into a cup of remarkable clarity and depth.

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