Guatemala Finca La Bella JBM Cultivar From Wyo Toads Java Review




  • Todd Sternberg from Wyo Toads Java has been talking about this amazing coffee he has called Guatemala Finca La Bella JBM. I decided to place an order to see if this coffee was all that he was raving about.

    From the moment I started brewing a cup of this coffee to the moment it hit my tongue, I knew there was something special about this coffee. It’s not because it’s a Jamaican Blue Mountain cultivar, but because this is truly an amazing cup of coffee.

    From the aroma, I was hit with so many notes. Floral was the first thing that sprung up from the cup, and then a buttery sweetness, to a fruity raisin note, and hints of chocolate.

    The taste was just unexpected. At first, when the coffee hits your tongue, you get kind of a spicy, or maybe it’s more of a tingling sensation, but it’s so pleasing. The coffee has a nice dry feeling, and amazing acidity.

    With every sip, I noticed a fruity like raisin note, lemon, chocolate, and hints of cocoa.

    The coffee is intense, and sip hits you with a bang. Maybe that’s because I like my coffee a little on the stronger side.

    Overall, This coffee is great, and has been my coffee of choice right now. I have to agree with Todd that this is better than any Jamaican Blue Mountain I have ever tried.

    I’m giving this a 4.5 out of 5 cups.



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    September 1st, 2010 | Jamie | 7 Comments | Tags: , , ,

About The Author

Jamie Ferguson

From sunny Sarasota Florida, Jamie Ferguson has been drinking coffee since a very young age. Jamie is just your average jane who has a serious addiction to coffee, but more so has a bigger love for the heart, and the dedication that is put into growing, processing and roasting coffee. Come and join the adventures...

  • http://www.wyotoadsjava.com Wyo Toads Java

    I can’t help but drink this one every morning and I get frusterated when the pot runs dry. Do I make another? Sometimes.
    Thank you Jamie.

    • Jamie

      I hear you. My bag is gone already, but that’s okay because I ordered some green beans.

  • http://www.dailyshotofcoffee.com Mike @DailyShotOfCoffee

    Sounds like a combination of two of my favorite regions of coffee right now. Very cool find.

    • Jamie

      I actually have some green beans coming in so I will have to roast some up and send you some of it to review.

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  • Andy

    I just discovered that I still had a pound of green of this same bean.  I roasted it to just shy of second crack (it has taken me a long time to get to where I can do these lighter roasts successfully) and I love it.  I bought these beans about a year ago and only now got around to roasting them.  

    What level do you roast this bean?  And what sort of roaster do you use?

    • http://thecoffeeadventures.com Jamie Ferguson

      Andy,

      I use a Behmor 1600. For this particular coffee, I wouldn’t go more than a minute to a minute and a half past the 1st crack. Keep it on the ligher side and try it.