Fruited complexity is an accurate description of Luis Flores's coffee - blackberry, Bosc pear, grape jelly, and even pineapple juice, come out in a cooling cup. So much to talk about, yet stays well in balance with the sweetness of floral honey and peppy malic acidity. A FC, dark fruits like plum and fig emerge, and a high % dark cacao bar flavor. City to Full City. SO Espresso.
Producer Luis Flores modest 6 hectare farm, "Los Cauchos", is located in Panteos, a sub-municipality of Timan de Huila region. The farm sits at between 1490 and 1750 meters, planted mostly in Caturra, with some Variedad Colombia as well. Management of the farm is handled almost entirely by he and his wife, picking and processing onsite. They dry the coffee in a greenhouse on top of their home, and while the house is right at 1500 meters, there is a 2400 meter peak nearby, bringing cool air from the high mountain top toward the valley below. This causes for a slightly slower initial dry time, even starting an initial fermentation, adding just a nudge more fruit than other lots we tasted from the area. Really a nice touch though, and the acidity and finish are pristine. There are two Flores sons as well, and one is said to have really nice coffee too. We hope to have the opportunity to taste his coffee on our upcoming trip to the region this Winter, and in the meantime, are excited to share with you this beautiful but small lot from Luis Flores.
This coffee made quite an impression on us, showing such an all-around cleanliness, elegant acidity, and an array of top note highlights. Grinding the coffee lets off a scent of apple tea and spices, clove, cinnamon, and cardamom. There's a slight floral note too, more distinguishable with the addition of hot water. The wet aromatics are amazingly sweet, honey and dried apples, rich caramel sauce. The break produces a waft of cinnamon bark in the steam, along with a floral rose water note. "Graceful" comes to mind when cupping this coffee, with tartaric green grape acidity, refreshing and clean, and a raw honey sweetness that hangs on in the finish. Nothing falls out of place, so to speak, and fruited notes of blackberry, Bosc pear, grape jelly, and more fade in and out of the cooling cup, without overtaking the balance of sweetness and acidity that make up this coffee's base profile. This truly is a complete coffee, one that handles well from light to relatively dark roasts, and with so much going on in the cup. We roasted a batch to Full City, producing lots of dark fruits and even pineapple juice, a rich high % cacao flavor in the back end, and a very intact acidic snap. I only wish we would have saved some to try as espresso. When we get around to re-roasting, we'll be sure to report back with our results!