The cup is juicy, with craisin, green apple, honey, and raw pinenut. Flavors of stewed stone fruits emerge as the cup cools - so sweet like the juice from canned peaches. Dark roasts bolster the juiciness of this coffee and brings on characteristics of complex sugar browning. The finish is like fine cocoa powder. Really nice SO espresso. City+ to Full City+.
Here we have yet another microlot offering from the Huila region of Colombia. Much of this year's Colombian coffees have come from this Department located around the volcano region in the southwestern part of the country. The elevation in combination with nutrient rich soil makes for prime coffee growing conditions. This particular lot comes from a small producer farm operated by Alipio Zuniga. The farm is a mere 4 hectares and this 9 bag lot represents his final harvest for the season. Processing is "traditional" in that a manual depulper is utilized to remove the coffee cherry, and then fermentation and washing is handled in the same tank. Finally, it's laid out to dry on parabolic beds. These are our final lots of Colombia coffees for the season, and we're already starting to look forward to harvest later in the year.
The dry grounds have a honey scent to them, that is accented by clove, black walnut and Medjool dates. If you've been following the Colombian coffees we've been listing, you'll know that the sweetness is expounded upon when adding hot water. Vanilla caramels and a culmination of light brown sugar and butter come up off the wet crust. Slightly darker roasts bring about a floral aspect along with toasted sugar and plum. This coffee is so sweet at both lighter and darker roasts. The cup is juicy, with a "craisin" (dried, sweetened cranberries) tartness, as well as green apple, honey, and a note of raw pine nut. The cooling cup brings about the flavor of stewed fruits - so sweet, like the juice from canned peaches. Dark roasts bolster the juiciness of this coffee and bring on characteristics of complex sugar browning. The finish is like fine cocoa powder, with a slightly drying aspect, but not an unpleasant one. Roasting this coffee to Full City, or maybe even to the front edge of Full City+, would make a really nice SO espresso.