Blind Assessment

Intensely aromatic, dazzlingly complex. Passionfruit, pink guava, orange blossom, bergamot and raw cacao in aroma and cup. Vibrant, sparkling acidity; dense, nectar-smooth body. The finish is extraordinarily long, unfolding in waves of tropical fruit, florals and citrus.

Notes

Produced by Wilton Benitez of Granja Paraiso 92, entirely of the SL28 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. Lastly, this lot also underwent ultrasound treatment, in which the enzymatic hydrolysis process breaks down complex sugars to generate a high concentration of simple sugars. 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 spectacular showcase for Wilton Benitez's innovative processing, combining explosive fruit expression with impeccable structure and elegance.

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