Description
Colombia’s Sierra Nevada de Santa Marta mountain range is a circular formation at the very top of the country, just inland from the Caribbean coastline. Because the greater cordilleras of Colombia’s Andes cannot be reached without dropping almost to sea level in between, Sierra Nevada is considered a standalone range; and because of its surrounding lowlands, the central summit of Cristóbal Colón, at almost 19,000 feet, is considered the world’s 5th most prominent peak. This dramatically steep rise from the warm and humid coast means tropical flora often blend with snow-capped mountains in the same view. The unique climates of the lower slopes, with warm breezes, large elevation and temperature ranges, strong biodiversity, and history of land stewardship by the farmers in this area, make for a completely unique coffee terroir.
Tasting Notes: A very nice cup from light to dark. Will have medium acidity at the lighter roasts but will reduce into a lower acidity cup at the darker roasts. Crisp, clean and sweet with great mouthfeel and depth of flavors. Lighter roasts show a lemony acidity with a fruity accents along with hints of dryer nutty and chocolaty tones. As one pushes into the fuller roast levels, the toasted walnut tone accentuates getting much stronger. Medium roasts we thought best for daily drinking but fun to go lighter or darker depending on the brew method. A bit jazzier on the lighter roasts for pour-overs, perhaps a little darker for espresso to build those toasted nutty and chocolaty tones. A good bean to play around with.
Roasting Notes: Medium chaff and even roasting. A little edgy day 1-3, day 4 of setup was perfect! Super light roasts can get a little grassy edge depending on the roaster, good to start more in the medium roast range and lighten it up on the next go if you want a little more crisp/floral/fruit like tones in the cup. Classic dark roast fans, should start on the darker side, if a little too edgy, right at second crack is a dark toned cup that should make one happy, don’t have to torch this one to get those lovely darker roast features.
This coffee is a harvest blend of 31 contributing farmer members of Red de Productores Ecológicos de la Sierra Nevada de Santa Marta, or Red Ecolsierra for short. The grower association has over 350 members, most of whom are in the Sierra Nevada foothills outside the region’s main coastal hubs of Santa Marta and Ciénaga. Despite the modest altitudes compared to elsewhere in Colombia, this area is producing some outstanding coffees. Fermentation times are typically 30-40 hours for Red Ecolsierra members, and all contributing farmers dried their coffee on raised beds in the sun (other members opt to dry mechanically). Red Ecolsierra is a prominently eco-conscious producer group representing hundreds of small, organic farms in the lower Sierra Nevada mountains.
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