JBC Coffee Roasters

The crew is rocking Coffee Fest Chicago. Come see us!

Wilton Benitez Pink Bourbon is back! Our most talked about coffees come from renowned coffee producer Wilton Benitez and this unique variety is one of his signature coffees. The Pink Bourbon coffee variety was first discovered and grown in Colombia and is known for its intense floral notes and pleasant acidity. This special coffee variety also has a higher glucose content which produces a sweeter cup and silkier body. Couple this unique variety with the meticulous and innovative processing at the farm level and the result is a delicious and memorable coffee. It’s juicy, sugary sweet, syrupy, and silky with tasting notes of guava, strawberry kiwi, blackberry buttercream, and lemon drop martini.

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Sunburst is back for the summer! This limited edition seasonal blend is designed specifically for summer coffee drinking and really shines in a cold brew or iced coffee preparation. A blend of our Quqana Ethiopia and Asobombo Colombia and composed of the coveted Pink Bourbon and Ethiopia Heirloom varieties, this coffee is such a fun summery drink boasting tasting notes of lemon lime popsicle, s’mores, and magnolia. It’s delicious in any application but really shines as a flash-chilled/cold brew beverage with a nice syrupy body and refreshing summery tasting notes. Snag a bag or two today, put your feet up in the sun and get refreshed. 

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Our first time working with famed coffee producer Linarco Rodríguez and we couldn’t be more excited! What he manages to execute beautifully, is letting the coffee speak for itself while subtly and expertly enhancing the natural characteristics of the coffee with a unique aerobic oxidation and white honey processing. This refined coffee is so delectable and sophisticated with tasting notes of apricot, jasmine, cranberry tart, and sarsaparilla (think cola-like with vanilla, caramel, and wintergreen notes.) It displays all the characteristics that we adore about a classic Geisha profile (think elegant and jasmine-like) with a slightly enhanced fruitiness that is also effortlessly sparkling and clean. It’s silky, delicious, and comes highly recommended from our cupping team.

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Our extraordinary Wilton Benitez ultrasonic SL-28 is back and we are so excited to announce that this same exact lot was just used this past weekend to win 1st and 4th place at Colombia's national barista championship! Edwar Rivas is Colombia's 1st place barista champion (no small feat in an ultra competitive competition featuring some of the world's best coffees), utilizing Wilton Benitez's ultrasonic SL-28. You know a coffee is impressive when JBC owner Laura writes bold caps on her cupping form, "Damn! What is that?!" and the cupping team says things like "Whoa, Whoa, Whoa" and "Holy Cow!" This unique and intense coffee comes from Wilton Benitez's competition series (the ultra special coffees he singles out for use in national and international barista competitions) and along with his unique anaerobic fermentation/thermal shock processing techniques, this specific lot was also treated with ultrasound. The result is pure coffee magic from the master Wilton Benitez himself. It's winey and super complex with tasting notes of cherry bubblegum, pink champagne, freesia, and huckleberry jam. Enjoy!

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Introducing a classic Rwanda coffee: our new Nsinduka Rwanda. And it is said to have a little help from the bees! Take a winey acidity and couple that with distinct clementine, butterscotch, rose, cane sugar, and sweet pea notes and you have a quintessential Rwanda coffee. Not to mention that the native honeybees that live around the Nyungwe Forest (where this coffee is grown) are said to be responsible for the unique profile of this coffee. The bee-assisted pollination, fertile soil, and cool lake-affect climate from Lake Kivu all contribute to a classically elegant coffee that is jammy, sweet, and distinctly Rwandan. If you are a lover of the classic Rwanda profile at its best, this coffee is definitely for you.

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Who's ready for the World of Coffee? We are! Come find us on the floor this weekend. We'll be brewing up some stellar coffees Friday-Sunday at Cafe Imports, InConexsus, Next Level, Fellow, and Third Wave Water. Excited to see you soon!

This is our first time working with notable coffee producer Edwin Noreña and we couldn't be more excited to share this ethereal coffee. This special Geisha microlot, an inoculated carbonic honey processed coffee from his farm Campo Hermoso, boasts sparkling botanicals and a delightfully lingering, satiny finish. Our friends at Royal describe it best by saying this coffee is "what you’d expect and more from a coffee with a storied provenance, an incomparable producer, and an extravagant processing technique. It really nails the spectrum of the coffee flower bouquet without coming across as perfume-like or artificial." Our cuppers identified so many complex floral and fruit notes in this coffee including pomegranate, rosewater, candied ginger, rosemary, jasmine, honey, watermelon, and hops. If you're after a floral and sophisticated tasting experience, this evocative coffee is for you. Don't sleep on this coffee because it won't last long!

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Photo cred: .coffee.inc