Description
A wonderful single strain Colombian top lot. Fresh and clean: a great specialty offering for light-medium roasting. Unlike traditional Colombians, this one will show some delicate acidity and slight fruit notes. Wonderful balance of tones with greater depth of flavors.
This lot comes from 7 producers with small farms in the municipality of Caldono within the department of Cauca. Joaquin Alvaro Tunubala, Hugo Hernan Trujillo Mosquera, Hector Giraldo Melo Araujo, Luis Alberto Chate Chocue, James Mosquera Pechene, Jose Betancur Patino, and Jairo Bomba each have their own micro-mill where they carefully harvest cherries, depulp, ferment, wash and gently dry the parchment.
The coffee grows between 1400 and 1750 masl on clay-rich soils, and is exported through a strong alliance with Banexport, a Colombian export company that provides warehousing, milling, technical support and cupping feedback so producers can earn better income to reinvest in their farms. The variety is Castillo, a rust-resistant hybrid developed by Colombia’s Cenicafe research center. It is an AA grade, conventional coffee, harvested from May to August and again from November to December, fully washed and dried inside solar dryers that protect it from the rain to keep the profile clean and even.
Tasting Notes: A fresh and very clean washed Colombian. Lighter roasts show a bright citrusy acidity alongside delicate fruit notes and something floral, with hints of nectarine and red fruit like raspberry, all pretty crisp but not over the top. There is also an almost white tea quality that lends elegance to the cup. Medium roasts turn more balanced and classic Colombian tasting, the acidity calms down a bit and the sweet and fruity notes round out, adding a more syrupy and pleasant base. The darker you roast, the more body it picks up and the more it leans toward sweet, chocolaty tones, with the fruit dropping into the background up until 2nd crack, where it dries out and turns smokier.
Roasting Notes: Easy to roast, an even screen of washed processed coffee with low chaff and uniform roasting. It works well across the whole range: lighter it shows off the fruity and floral notes, medium it stays balanced and very classic, and darker it gains body and chocolaty sweetness. Most will like it best at a solid medium roast, but it delivers nicely lighter or darker per your personal taste. If you are after the fruity acidity, pull it before 2nd crack; if you want more body, take it toward there.
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