At City+, middle notes are all raw sugars - panela, raw cane sugar, molasses - with mild dried fruit accents like raisin and fig. Full City builds dark cocoa and slight berry characteristics. City+ to Full City+. Good espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Covered Sun-dried|
|Arrival date||April 2019 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Caturra, Variedad Colombia, Typica|
|Appearance||.7 d/300 grams; 15+ Screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
This blend of coffee from Inzá, Cauca is made up from the small producers from towns, or "Veredas" as they're called in Colombia, that lie in the shadow of the monolithic mountain ridge named "El Hato". El Hato roughly translates to "herd", like a herd of cattle, a term actualized in this ridge as a steep mountain face, whose vertical striation is a physical representation of cattle. The province of Inzá is located in Southwestern Colombia within the greater Department of Cauca. As you make the drive from La Plata to Inzá, you follow the Rio Paez, and an eventual crossing over a suspension bridge lands you on the road to the the villages whose coffees make up this blend. Like much of Colombia, Cauca is home to some very high altitude farms, many breaching the 2000 meter mark, the coffee from this lot harvested from an altitude range of about 1500 to 2100 meters. The way we make up these regional blends is by cupping several samples from the individual farms, separating out those that meet a certain cup criteria, and then blending them together. It's a great benefit to us (and not to mention the cup) having this level of quality control with our Colombian blends. This is a wet-processed coffee, most farmers using old style hand-cranked pulpers, fermenting and washing in the same tank (the first pic is of a dual-use tank), and then drying out on raised, covered beds. Most farms have a healthy amount of Caturra planted, as well as some Timor hybrids (like Variedad Colombia and Tabi) in response to the major leaf rust outbreak in the 1980's.
The dry fragrance has convincing smells of brown sugar sweetness all the way up to Full City (and probably beyond). The wet crust lets off caramelizing sugar smells, along with hints of stewed fruits like plum and date. At City+, Cresta El Hato definitely has a fruited side, though perhaps less articulated than some of our more fruit-forward coffees. The middle notes are all raw sugars of the panela/raw cane sugar type, with a molasses-y undertone. But at the edges of this are mild dried fruit accent notes like raisin and dried fig, and moderate brightness that gives the coffee a sort of crisp mouthfeel. I took one roast to Full City (30 degrees F of development after 1st crack), and the level of sweetness was impressive, nicely offsetting delicious dark cocoa roast tones that padded the dark fruited flavors that come through as the cup cools down a bit. This coffee will brew well at a wide range of roasts and Full City is the ideal roast level for chocolate and berry-toned espresso shot.