Blind Assessment

Intensely aromatic, lavishly composed. Black raspberry, candied pineapple, orange blossom, sandalwood and cocoa nib in aroma and cup. Juicy, wine-toned acidity; dense, nectar-like mouthfeel. The finish is extraordinarily long and evolving, shifting from dark berry to incense-like spice with lingering tropical sweetness.

Notes

Produced by Wilton Benitez of La Macarena Farm, entirely of the Pink Bourbon variety of Arabica, and processed by a complexly detailed version of the double-anaerobic method (sealed-tank fermentation of the whole fruit with the addition of yeast strains), which includes sterilizing the cherries with ozone gas and ultraviolet light. 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 benchmark Pink Bourbon — opulent, intricately layered and arrestingly aromatic, with a depth and persistence that set a high bar for anaerobic-processed coffees.

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