The cup has a "big" fruit profile, especially fresh-pressed apple juice. This is cider-like in both sweetness and in the weight of mouthfeel. There's are dried fruits like golden raisin, peach, and apricot. The sweetness is like vanilla caramels and even chocolate milk,. The finish has a high % cacao and fresh ground cinnamon. Great SO espresso. City+ to Full City.
This particular lot comes to us from Agua Blanca, a tiny village within the Pedregal region. There may be a few dozen people living there and you'd be hard pressed to find many folks not named Penna in the hill or two that make up "town". This name carries a lot of weight around our cupping table, with Walter Penna and his family producing many of the top lots that we've seen from the Pedregal region. This lot from Johan Penna continues in this tradition and is a total of 2 bags. What's their secret? There isn't one. The Pennas pick some of the ripest coffee cherry that we've seen anywhere in the coffee world. They manually depulp their fruit on hand-crank machines, ferment in tiled tanks, wash thoroughly in a second tiled tank and dry their coffee gently on covered, raised beds. Its a simple process but a beautiful one. With farms ranging in size from 2 acres to 10 these folks are in complete control of their farming and processing down to the point of picking their coffee cherry themselves. OK, so there is one lil' secret in Agua Blanca. If you spend an afternoon walking from farm to farm you'll notice that virtually all of them have a small percentage of Bourbon and Typica mixed in with the Caturra. That a true rarity these days in Colombia. At a whopping total of 2 bags, I don't expect this coffee to be around long.
The only bad thing I can say about this lot from Johan Penna is that it's so small! But alas, such is the case for many coffees that make the top of our list of "favorites". Aromatically, this coffee smells like candy. In particular, there are notes of cane sugar, milk chocolate, and caramel, that sort of remind me of Rolo's. Such confectionery sweetness is found throughout the aromatic profile, continuing into the wet grounds. There's an unmistakable floral note in the crust, verging on wildflower honey. I get a waft of tart stonefruit as well, like those bright orange, dried Turkish Apricots. Breaking the crust, you're greeted with a brief scent of Brazil nut - which is nice - and this is immediately followed by an overwhelming smell of caramelizing sugars. The cup has a "big" fruit profile, along the lines of sweet fruit juice. In particular I get a sense of fresh pressed apple juice, which is cider-like in both sugar and weight of mouthfeel. There's also a mix of dried fruits like golden raisin, peach, and apricot. This coffee has an unbelievably heavy sweetness, like vanilla caramels and even chocolate milk, and this is carried all the way through the cooling cup. The finish has a lot of high % cacao and fresh ground cinnamon, like Oaxacan chocolate. This will undoubtedly make great single origin espresso, and by all means give it a whirl. But for me, with the limited quantity, I think I will relish the near perfect cup as a nice pour over for as long as possible.