Jairo Lopez has been producing our highest-scoring exotic for three harvests now. Creating a 90 point coffee even five years ago depended more on luck than anything else, but with Jairo, it's becoming apparent that these can be created via design. Visiting Jairo is an amazing experience. His carbonic maceration process lives somewhere between wine-making and cordial distilling. When we smell coffee at different stages of his CM process, it switches between Banana, Fruit Punch, and Rosé Wine aromas. This meticulous processing is why his Java CM is consistently above 90 points for us; similar to a 99-point wine on the coffee scale.
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