Blind Assessment

Sweetly fruit-toned, crisply floral. Distinct lychee, freesia, baking chocolate, amber, pink peppercorn in aroma and cup. Briskly sweet acidity; crisp, syrupy mouthfeel. Chocolaty finish with notes of lychee and amber.

Notes

Produced by Juan Carlos Mejia of Finca La Secreta, entirely of the Caturra variety of Arabica, and processed by the anaerobic natural method (fermented in an oxygen-free environment), co-fermented with lychee, then dried in the whole fruit.. 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 uniquely composed, rich-toned, fruity Colombia processed by the anaerobic method with fresh lychee fruit added to the fermentation.

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