Really sweet at City+, a floral butterscotch note, caramel and raw honey, along with top notes of baked apple, light citrus, stone fruit and acidic impressions that are like black tea. City to Full City.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed, Covered|
|Arrival date||December 2018 Arrival|
|Bag size||70 KG|
|Appearance||.6 d/300gr, 15+ Screen|
|Roast Recommendations||City to City+ is recommended for the cup outlined in the profile, but these dense beans will hold up to Full City roasting too|
Don Nectario's farm lies on the outskirts of Buesaco town, the picturesque sliver of stone buildings resting along a mountain ridge that lines Nariño's Juanambú canyon. He is one of a few hundred members of a local association in town whose coffee stood out as being of exceptional quality. We've had the good fortune of buying coffee from this association the past two years and with the help of our Colombian sourcing partner, are working to identify coffees that meet a minimum quality target, and save them from being blended off with the rest. By doing this, we're able to get to know which farmers and farm areas are capable of meeting this quality minimum and in turn compensate those producers with premiums for their best lots. Farms are typically planted in Caturra and Variedad Colombia (F4 and F6 types), and grown at altitudes of 1800 - 2000+ meters above sea level. We weren't able to visit Nectario on our last visit in July, but hope to next year.
This lot from Don Nectario has a honey smell in the dry fragrance, with dried stone fruit and orange peel accents as well. The wet aroma has a saturated raisin-like sweetness at City and City+ roast levels, that as you run your spoon through the wetted crust, releases wafts of cane juice, and a subtle clove spice note in the steam. Tasting this coffee, a butterscotch flavor coats your palate, carrying with it notes of raw honey, and dried stone fruit. As the cup cools the fruited elements continue to flourish amidst unrefined sugar sweetness. Dried and juicy fruited notes of ripe peach, baked apple, and golden raisin accent the cup, and "stone fruit" best describes the perceived acidity. The finishing flavors are a mixture of bittersweet burned sugars and black tea accents. Our last lot from Don Nectario function really well in darker roasts, and I have no doubt that this lot will too.