Description
A very high rated and fresh Colombian! Contains pretty traditional Colombian tastes but above average acidity with a small hint of a fruit note. If roasting a bit lighter, it will be a much more lively and citric cup comparatively to the traditional Supremo, or most other regional examples.
Sourced from the elevated terrains of Buesaco, Nariño in southern Colombia, this exquisite coffee is cultivated at over 2,000 meters above sea level on average. Buesaco’s unique geographic and climatic conditions, characterized by volcanic soil and an average temperature of 18.6 °C, provide an optimal environment for producing coffee with distinct mild taste, high acidity, and sweet notes.
The region’s coffee cultivation heritage dates back to the 18th century, growing over time to become an integral part of the local cultural, economic, and social fabric. With its first international exposure in the early 20th century, Buesaco Nariño’s coffee has since been celebrated in the specialty coffee segment worldwide for its unparalleled quality, cultivated in the unique environmental conditions of the region.
Tasting Notes: We thought it best within the light to medium roast levels. Jazzy citric acidity, a little floral some would say, a hint of soft fruit providing a sweet edge along with some wonderful darker toned balance, on the walnut/almond side. Light roasts themselves will be a bit citric, the cup is very clean and handles the roast level well, but needs a longer setup and a tongue that doesn’t mind a bit of acidity. Medium roasts are great daily drinkers and promote a little hint of caramel in the nuttier cup profile, retains just a pinch of citric acidity upfront but it really helps with the depth of flavors. Good body with a smooth mouthfeel. Dark roasts were equally as tasty but it loses the cool crisp citric, and soft fruit, that shows at lighter roasts. Full bodied with stronger nutty and chocolate like tones, a bit of roastiness but it compliments the cup nicely.
Roasting Notes: A very easy to roast bean, good prep and even roasting. Lower chaff, shouldn’t cause any issues. A denser bean that darkens up quickly, can look one shade darker than it really is. Good to slow down the roast a bit at the light-medium roast levels or the citric can be a bit punchy. A longer setup time helps if looking for daily drinking, smooths it out and pops the sweet nutty tones out a bit more.
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