Colombia Buesaco Vereda Veracruz

Traces of dried fruit and almond in the cup, atop an undercurrent of panela raw sugar and bittersweet cacao bar. Apple-like acidity makes for a juicy mouthfeel. City to Full City+. Good for espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types, Typica Types, Modern Hybrids
  • Farm Gate Yes
Region Vereda Veracruz, Buesaco, Nariño, Cauca
Processing Wet Process (Washed)
Drying Method Raised Bed, Covered
Arrival date November 2019 Arrival
Lot size 18
Bag size 70 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra, Variedad Colombia, Typica
Grade Estate
Appearance .5 d/300gr, 15+ Screen
Roast Recommendations City to Full City+
Recommended for Espresso Yes

This is a blend made up from the coffees of Abraham Imbajoa and Carlos Pintoja, two farmers from the town of Veracruz, in Narino's eastern municipality of Buesaco. We haven't visited Carlos, but on a 2018 trip we had the pleasure of stopping by Abraham's farm, Finca Vina del Rio. His farm is roughly 7 hectares and planted in a mix of Variedad Colombia and Caturra. This area is actually referred to as "Bajo Veracruz", because it's the low part of town, but 2000 meters above sea level is hardly low! We picked these two coffees after cupping a high volume of samples from the coffee alliance they belong to in Buesaco town. The goal is to separate out any coffees that score 86 points and above, which at a minimum insures the producer a premium that's 50% higher than the association's going rate (in this case of coffees we score micro-lot, the producer is paid a little more than twice the standard price). The local coffee association is a newer venture started by two brothers who stepped out on their own to offer a more direct and transparent option than some of the local competitors. Association membership is growing and we continue to taste some impressive coffees each time we visit. Farms are typically planted in Caturra and Variedad Colombia (F4 and F6 types) and in Bajo Veracruz are planted between 2000 and 2100 meters above sea level. Both coffees that make up this lot are fully washed.

Vereda Veracruz has smells of cola and chocolate at City+, raw sugars and some bittering roast pungency. Sweet smells and flavors are sturdy and withstood the bittering coffee tones that invariably cast a shadow on our darker roasts. We didn't roast into 2nd snaps, but I'm betting the sweet undercurrent found in Vereda Veracruz will hold up without issue. The brewed coffee has a balanced core, that as you move through it, offers traces of subtle dried fruits and roasted almond. City+ roasts have impressive acidity that is like fresh red apple, adding a juicy mouthfeel to the cup. Full City roasts are heavily weighted in chocolate roast characteristics, that along with panela, raw sugar sweetness, come off like lightly sweetened dark cacao bar. An excellent espresso option that will work well as a single origin shot and should make a fantastic cappuccino.