Blind Assessment

Watermelon candy, magnolia, graphite, almond blossom, dark chocolate in aroma and cup. High-toned, balanced acidity; syrupy-smooth mouthfeel. Crisp, chocolaty finish supported by notes of watermelon candy and magnolia.

Notes

Produced by Juan Felipe of Finca La Reserva, entirely of the Gesha variety of Arabica, and processed by the anaerobic honey method, in which some of the fruit flesh is left on the beans during the drying process, which, in this case, was preceded by a 96-hour fermentation in hermetically sealed vessels. 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

With its intense, candy-like sweetness and rich floral tones, this honey-processed anaerobic Colombia Gesha could easily be mistaken for a full natural — flavor-saturated and focused, both aromatically and on the palate.

Explore Similar Coffees

Click here for more reviews from JBC Coffee Roasters

Click here for more information about coffees from Colombia