Blind Assessment

Deeply sweet, brightly tart. Raspberry, narcissus, baking chocolate, salted caramel, pomelo in aroma and cup. Even-keeled acidity; very full, syrupy mouthfeel. Fruity finish supported by narcissus and baking chocolate.

Notes

Produced by 251 smallholding farmers of the Murata Commune, entirely of the Bourbon Mayaguez 139 variety of Arabica, and processed by the natural method (dried in the whole fruit) with the addition of a whole-cherry yeast fermentation step. 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 intensely sweet, invitingly tart, berry-toned Burundi yeast natural that gets ballast from spice-toned florals.

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