Our last shipment of Colombia Pedregal coffees has just arrived. We'll be offering the last of the micro and bulked lots as long as we can although don't suspect they'll last very long. We've spent much of the winter constructing these last lots. We bulk the coffees by hamlet within the county of Pedregal. These bulked lots are perfect representations of of what the producers of each village are capable of. The similarities are there in the cup although the fruit between San Jose, San Antonio, Agua Blanca and the others are what seem to distinguish them from one another. The lots mesh together seamlessly to create a beautiful experience. Every once in a while we come across something that's just to special to bulk. These micro lots are either a day's work from one producer or potentially a few. They may even be tiny lots that two neighbors bulk together themselves. In even rarer cases we'll take a couple 1 bag lots, or even, a few match in flavor profile and blend them together ourselves. That's what we did in the case of our Carlos Pisso + Edison Oidor lot.
This 5 bag micro lot represents two days of harvest from Carlos and one day of harvest from Edison. These farms are tiny; each less than 2 hectares. Both farmers depulp their cherry manually on Gallo depulping machines. The beans are fermented overnight in small, tiled tanks and then washed of all solids in the same tanks. The beans are then dried to 10-12% moisture on raised, parabolic beds. Both farms are situated at roughly 1800 masl and are planted with mainly Caturra.
OK, ready, set, go....
Our Carlos Pisso + Edison Oidor is a big coffee from start to finish with sweet aromatics that range the fruit spectrum, a weighted mouth feel, and a long, lingering finish. Dried, dark fruits like raisin and black currant set the tone in the fragrance for what's to follow in the cup. There are dark sugar notes like muscovado and panela that pair very nicely with the fruit. The break shows fresh fruit along the lines of stone fruits like peach and cherry. There is dark sugar as well, although this time around it's more reminiscent of brown sugar. The cup profile on this lot is rich to say the least. By rich I mean its laden with fatty flavors and textures of fresh cream, melted butter, and fine Dutch drinking chocolate. While warm, the acidity on a City style roast is slightly tropical like tamarind, but also shows hints of dried apricot in the background. As it cools it morphs into black cherry and even kiwi. Although elegant, and lending to the complexity of the cup, the fruit and acidity seems to linger in the background behind both the sweetness and mouth feel of this coffee - which are huge. The sweetness and texture of fresh cream pair miraculously with fine cacao and muscovado sugar in a way that seems like it should always be this way. As this coffee cools the fine Dutch drinking chocolate aspect reveals itself. When room temp this coffee has an uncanny similarity to hot chocolate with marshmallow, a flavor that lingers well after the cup is gone.