From one of the small award-winning producers we work with directly, 1st place in Coffee of the Year at SCAA in 2009 and 2010. A very sweet coffee, fruited with raisin, peach, tamarind, plum, floral aromatics, honey and cane sugar. City to City+ roast is ideal but works at darker levels too.
In our farm-direct Colombia program, when a coffee is between 86 and 88, it goes into our blend (Dos Payasos de Tolima), and above 88 it becomes a farm-specific microlot. Carlos Imbachi's Buenavista farm is one that has distinguished itself with an 88+ score too many times to count. Carlos Imbachi's coffee won First Place at the SCAA Coffee of the Year in both 2009 and 2010. To give you some perspective, the famous Panama Esmeralda Especial Gesha came in 2nd to Carlos Imbachi! It speaks volumes about the quality potential of Colombia coffees, once you stop blending the great ones with the lesser ones. I have visited the farm several times, located in the San Augustin area of Huila at 1753 meters altitude.
The dry fragrance of this coffee is cake-like, with a strong sweetness, honey, plum, tropical fruits, and raisin. The light roast fragrance is intoxicating and sweet. Add hot water and the darkly-fruited roast notes emerge, accented by cinnamon-clove spice. In the cup this coffee is juicy and bright, the lighter roasts having more intense fruited brightness; peach, tamarind, and winey plum notes in the finish. It is so sweet, so well-graced with clean fruit flavors and floral suggestions. Looking at the roasts I did, the light City roast looked impossibly under-done, but cupped wonderfully, my top pick for sure. For City roast, listen to first crack and stop the roast when it has concluded; it will look variegated in color and creased but cup beautifully. Carlos Imbachi is exceptional through the entire roast spectrum from City to FC+, but the light roasts are where all it's special character is in full bloom. If you end up with a darker roasts, expect "chocolate-covered raisin" character, nice but not so exotic as the light roast flavor profile. Yet as the dark roast cools, this coffee distinguishes itself from the ordinary, with tea rose notes, stone fruit and plum peaking out from behind the bittersweet chocolates.