This coffee was part of a development project for coffee quality that led to a local competition in South Cauca, and though this lot didn't quite win (it placed 3rd) it is most representative of true "Cauca" character. The cup has violet floral quality with dark plum fruit and a buttery creaminess. As it cools, raisin sweetness and hints of hazelnut come through. It's a really attractive, balanced cup. I had best results at City+ roast, but think it works well with a fairly wide range of roasts.
This coffee was part of a development project for coffee quality that led to a local competition in South Cauca. Part of the "Alternative Development Competition" is to demonstrate to coffee farmers that better picking and processing practices can lead to sustainable prices for coffee, rather than have coffee farmers in the area remove old growth coffee plants in favor of planting coca. I think it's a positive way to engage farmers and address other problems ... certainly better than other methods used in the past (dangerous defoliating sprays, etc). Anyway this was not the top lot from the event; Ariel Buitron won 3rd place ...but it seemed to be the one that was true to Cauca character, with dark fruited sweetness in the cup. The farm is only 1 hectare (2.4 acres) and is at 1,757 meters above sea level. It's a traditional wet-process coffee, fermented 12-14 hours to break down the mucilage fruity layer, then sun-dried 5-15 days under a clear parabolic-shaped roof, an excellent method. He has 2 harvests, a main crop from May-July and the "mitaca" small crop from November-January. More than the details, it's all about the cup, which has a real "Cauca" cup quality. The dry fragrance from the grounds is really exquisite. It has dried fruits, plum, and nectarine sweetness, with dark floral (violet) scent. Adding the hot water, the wet aromatics are more aggressive, slightly bittersweet, chocolate but with caramel biscuit sweetness. These notes come through in the cup flavor: violet floral quality with dark plum fruit. But perhaps the body is the main story here. The cup has a buttery creamy mouthfeel, with bittering chocolate accents. It has a dense, rounded mouthfeel. It cups like a Bourbon cultivar, but I can't verify exactly what type it is. As it cools, raisin sweetness and hints of hazelnut come through. It's a really attractive, balanced cup. I had best results at City+ roast, but think it works well with a fairly wide range of roasts.