Blind Assessment

Intensely sweet, fruit- and floral-driven. Mango, candied kumquat, honeysuckle, red grape, cocoa nib in aroma and cup. Bright, sparkling acidity; round, syrupy body. Long, resonant finish with lasting fruit and floral tones.

Notes

Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Orange Bourbon 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 vibrantly sweet, high-clarity cup showcasing Wilton Benitez’s innovative processing with Orange Bourbon’s inherent fruit character — exuberant yet balanced.

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