Description
This lot is comprised of selections of Caturra and Colombia varieties grown by a group of 15 coffee producers in the Guadalupe municipality, Huila department. Coffee plants in this area grow surrounded by tangerine, tamarind, and other tropical fruits for shade. A double fermentation process is used, with the coffees fermenting 30-40 hours in cherry before pulping and another 18-36 hours fermentation in tanks.
Tasting Notes: Great from light to dark! A stellar traditional Huila coffee, fuller bodied with a more buttery mouthfeel, jazzed up with some floral acidity, a sweet edge and hints of spice at lighter roasts. Huila coffees are known for their fuller bodied and smooth more buttery mouthfeel, these beans are a great example. Lovely toasted walnut base tones that turns pretty chocolaty into the darker roasts. The acidity can be a little strong at the light roast points bringing into play a citrus and floral front end that keeps it a bit on the crisp sweeter side. Darker roasts will be very low acidity but incorporate a much edgier smoky cup profile.
Roasting Notes: Light to medium roasts fit this cup great unless you don’t like floral and brighter characteristics. Even roasting, medium chaff, no giant tricks; easy to roast category. The lighter of a roast you shoot for, normally the more I slow down the roast. Can be pretty bright and front loaded if you shoot for super quick roasts, on the light side. These brighter cups tend to gain a lot of flavor on day 2-3 after roasting, so a little patience goes a long way.
John Derr –
My wife and I really enjoyed how smooth and delightful this coffee is we roasted it medium. Only saddened by the Out of Stock sign when I returned to order more. I’ll keep an eye out for more.