The backbone of Colombian offerings are regional blends cultivated in many parts on small family owned farms. It’s hard to pinpoint why some regional blends rise to the top each year but it sure is exciting when they do. This traceable community blend with a vibrant regional profile comes from an association of 22 producers with small farms in the municipality of Rovira within the department of Tolima.
Each producer has their own micro-mill where they carefully harvest cherries, depulp, ferment, wash and gently dry the parchment on raised beds. Imagine the harmony between these producers in farm management and post-harvest practices to achieve a clean and consistent blend. But also just enough differences from farm to farm to create a rich complexity of flavors.
A very nice and clean cup, a prime example of premium Colombian coffee. Being very fresh and clean, this cup will have a little acidic edge at the light roast points; nice floral sweet tones upfront balancing with a bit of complex drier toasted walnut, a little soft fruit and chocolaty factor can be found with a little setup. A nice medium roast (city+ to full city) brings out a cup anyone will love; fuller bodied, nice classic nutty chocolaty tones, pretty low acidity but still a little floral upfront, clean with no roasty notes. Darker roast work just as well but will only really appeal to dark roast fans, much stronger, smoky with a bakers chocolate contrast and a bit of nuttiness in the aftertaste, very low acidity but can pick up a bit of sour if super dark.
This bean is very versatile when it comes to roasting; good from light to dark but main recommendation would be in the medium ballpark. Be sure to try different roast points for it will greatly vary what flavors are accentuated. Enjoy a brighter morning cup at a City Roast or take it into an afternoon/evening coffee by roasting it touching 2nd crack.
Variety: Caturra, Castillo, and Colombia
Altitude: 1400 – 1800 masl