Description
A wonderful and fresh Colombian arrival. Cauca produces crisper cups than many other Colombian departments. This is not your usual flat, thick and nutty Colombian. Sweet, floral & crisp characteristics accompany the more nutty and chocolaty Colombian profile.
Coming from family owned farms organized around the Asociación de Caficultores Ecológicos del Cauca (ACEC), which has 262 members who live in the municipalities of Caldono, Cajibio, Piendamó, Morales, Popayán, El Tambo and Timbio within the department of Cauca, Colombia. On average, each producer cultivates their coffee on 1.5 hectares of land. ACEC is currently implementing training sessions for members to improve the quality of coffee and manage the environmental impact caused by coffee cultivation in the region.
Tasting Notes: A nice clean cup tasty from light to dark. Fuller bodied cup jazzed up with some pleasant acidity, balanced with the classic Colombian toasted walnut and baker’s chocolate like darker tones. What separates it from average is a bit of clean acidity upfront which gives great depth of flavors; producing a sweeter, floral and slightly fruity contrast to the classic Colombian profile.
Light to medium roasts are clean, sweet, floral, nutty, slightly citric and have a chance at a caramel like note developing after a longer setup.
Medium to dark roasts are far less acidic, more semi-sweet thicker walnut like tones with a little spice in the aftertaste.
Roasting Notes: An easy to roast coffee. Avoid light roasts if you do not like a little acidity. A full city roast really bring forth the baker’s chocolate undertones which many will love, a nice medium roast though has the best balance and was our favorite roast point, easily clean enough to hold lighter roasts, but will produce a much sharper more floral/fruity/nutty cup. Extra setup time can help pop out the wonderful little complexities and reduce a little sour acidity if too much upon first taste.
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