Description
A very fresh, highly rated, semi-exotic bean with higher acidity. This is not your average Colombian bean, but still contains mostly traditional coffee tastes.
Classic Huila coffee are famous for their buttery texture, sweet edge & nutty cup character, generally on the lower acidity side but farmers like Arnulfo have really taken a craft edge to coffee production: bringing in new strains and adopting boutique processing methods to produce cup profiles exotic to the region. The Pink Bourbon strain is known to produce more Ethiopian like acidity and floral attributes, soft fruit notes included, while Caturra is often what they classically grown for the terroir of the region, fuller body and more nutty like base tones. The mix Arnulfo decided on for this lot pulls lovely balance and much greater depth of flavor.
Tasting Notes: A good cup from light to dark but to showcase what makes these beans special, light to medium roasts will be the way to go. Light roast points are very jazzy, citric/floral acidity mixing with a little soft fruit tone, pulling some balance with a sweet edged nuttiness. With the red fruit and more citric components, it makes us think pink lemonade upfront, but some were more down the tart raspberry alley. Medium roasts get fuller bodied and smoother, good nutty/chocolate like undertones with less crisp citric/floral acidity. Darker roasts will kill most of the brightness but will retain a little hint of fruit as the cup cools. Much more chocolaty and robust at the darker roast points, potent brew, can have a little stout like bitter aftertaste but will hit the tongue on the sweeter side.
Roasting Notes: Good from light to dark and fairly easy to roast. If you like acidic cups, keep it light, but make sure everything gets through first crack or risk a little herbal note. 1st roast not a half bad idea to error more in the medium ballpark, lighten up the roast on the 2nd attempt depending on your tastes. For those who do not enjoy more pungent citric acidity, start in the medium roast alley erroring a bit closer to 2nd crack.
The Cup: Fresh raspberry and toffee with mellow fresh citrus zest flavors. Clean fruit-like sweetness and balanced acidity.
El Faldon, Primavera: Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociación Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45/lb was paid for the Cup of Excellence–winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others—including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a café.
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