Blind Assessment

Dazzlingly aromatic, lush and complex. Pineapple guava, Meyer lemon, gardenia, vanilla bean and cocoa nib in aroma and cup. Vibrant, juicy acidity; dense, nectar-smooth mouthfeel. The finish is remarkably long and intricate, with tropical fruit, sweet citrus and rich floral notes.

Notes

Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Yellow 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. 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

An exquisite Yellow Bourbon transformed by Wilton Benitez’s elaborate proprietary processing in a remarkably vivid cup that combines tropical exuberance with floral finesse and impeccable structure.

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