Blind Assessment

Richly layered, vibrant, engaging. Nectarine, aromatic orchid, almond paste, frankincense tangerine zest in aroma and cup. Intricate, richly layered structure with juicy acidity; viscous, very silky mouthfeel. Perfumed, crisply sweet-tart, rich-toned finish.

Notes

This exceptional coffee was selected as the No. 8 coffee on Coffee Review’s list of the Top 30 Coffees of 2024. Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Java 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 wine yeasts. 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

This Wilton Benitez thermal-shock Java is, at turns, lush and lithe, bright and bountiful — a uniquely composed, very delicious coffee that’s somewhat of a bargain in the high-end space, as well.

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