Roaster Location: | Madison, Wisconsin |
Coffee Origin: | Piendamó, Cauca Department, Colombia |
Roast Level: | Light |
Agtron: | 63/81 |
Est. Price: | $25.00/8 ounces |
Review Date: | July 2024 |
Aroma: | 9 |
Acidity/Structure: | 9 |
Body: | 9 |
Flavor: | 9 |
Aftertaste: | 9 |
Blind Assessment
Candy-like, elegantly sweet. Juicy Fruit gum, Jolly Rancher, Nutella, sandalwood, mandarinquat in aroma and cup. Juicy-bright acidity; full, syrupy mouthfeel. Candy-sweet finish carried by notes of Juicy Fruit gum and Jolly Rancher.
Notes
Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Orange 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. 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
Another creative and beautifully composed double-anaerobic/thermal shock-processed coffee by Colombia’s Wilton Benitez, this one from the rare Orange Bourbon varietal.
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