Blind Assessment

Highly aromatic and sweet-toned. Dried strawberry, tangerine, cardamom blossom, panela, and cocoa nib in aroma and cup. The acidity is crystalline and vibrant, high-toned yet composed; silky-smooth mouthfeel. Long, lingering aftertaste carrying florals and complex citrus into a cocoa-nib and panela finish.

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 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

An articulate and sweetly complex SL28 from Wilton Benitez processed using ultrasound — floral and fruit tones are centered with depth, precision and clarity.

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