Intense sweetness, brilliant tartaric acidity, and fruited complexity. Tamarind, citrus, fruit tea, boysenberry syrup, and stone fruit nectar. FC has chocolate richness. City to Full City+. Perfect for espresso.
Palmichal is a small growing region located in the greater Municipality of Inz, Cauca Department. "Corregimiento" just means "county", often referred to as "Vereda". This is a single-producer lot, the farm "Buena Vista" is situated at about 1750 meters, and all 3 hectares planted in Caturra. Wet processing is traditional in the region, and Buena Vista is outfitted with hand-crank depulper (very common), and separate tanks for fermentation, and then soak/wash tank. The wet parchment is then transferred to raised "parabolicos", basically a greenhouse of sorts with a series of raised beds, ventilation on either end of the structure. This last part is key in facilitating even and gentle drying of the parchment, helping to keep the protective parchment layer intact as the internal moisture dips to 11% over the course of a several days. This is our first lot from Buena Vista (well, at least THIS "Buena Vista"!), and the entire lot only amounted to 11 bags.
The fragrance at City roast level is a mixture of the sort of floral nature of butterscotch sauce, along with tart, dried berries like cranberry or goji berry. Our Full City roast smelled a bit like blackberry jam with a overtones of roast complexity. The sweetness found in the wet aroma is very much in the buttery/sugar matrix, incredible sweetness found across the roast spectrum, and the break releases a nice scent of apple and vanilla bean. The cup shows a nice, structuring brightness, a bit like grape juice (tartaric), and is near effervescent. At City you can expect brilliant berry tones, fruited tea flavors, and lingering honeyed sweetness. The complex nature of the cup really comes out as the coffee cools, citrus and tamarind notes, and a tart flavor akin to jamaica tea emerging. Full City roasts continue the thread of 'sweet fruit' flavors, more like stone fruit nectar and boysenberry syrup, along with a dense Dutch cocoa flavor that reverberates in the long aftertaste. This coffee has amazing body, and these deeper roasts will double as a near-perfect espresso too.