|Piendamó, Cauca Department, Colombia
Complex, multi-layered. Nectarine, freesia, hop flowers, agave syrup, basil in aroma and cup. Sweetly savory with high-toned acidity; plush, viscous mouthfeel. Resonant, lingering, flavor-saturated finish.
Produced by Wilton Benitez of Macarena Farm entirely of the Tabi variety of Arabica. Processed by a complex double fermentation method, in which the coffee fruit is first sterilized, then fermented anaerobically in the whole fruit in a bio-reactor with added microorganisms. After this fermentation in the whole fruit, the coffee is pulped and subjected to a second fermentation, after which the beans are sealed through the impact of hot and cold water before washing and careful drying by machine for 36 hours. 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
An invigoratingly bright anaerobic Colombia grounded by rich savory impulses with compelling complications.
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