Finca La Salada is the uppermost farm in a family plot, run by the youngest son Nilson Pillumue. He comes from a family of coffee farmers, and their property - once belonging to Nilson's grandfather - is split up between mother, father, and Nilson (his brother also has a farm, but it is located in the neighboring Vereda). La Salada is a single hectare, planted entirely in a mix of yellow and red caturra, and sits at roughly 1900 meters. Like many in the region, their beneficio consists of a manual pulper, but they have a 3 tank system involving separate tanks for fermentation, soaking, and final wash. Their farm is situated along a ridged valley, carbonero trees towering from the valley floor, and banana and balsal trees used for shade. This coffee was purchased through our export partners in Medellin, who've helped us develop a program that involves cupping though many samples to identify farms and lots of particular quality, directing our focus from the cup table. The base price paid for the parchment coffee we buy is now in the 1,000,000 peso range, and when we select a coffee as a separate lot (like this one), a bonus is paid.
The smells found in the dry grounds of Los Salada are a far cry from the name ("salty") - a thick honey sweetness is wrapped around red fruit and berry accents, enticing to say the least. Adding hot water gives off a smell of peach turnover, cooked fruits in sugary syrups, and the break has a heady scent of butterscotch and berry jam. City roasts make for an elegant cup, wild flower honey sweetness accented by hibiscus tea and citrus hints. Honeyed sweetness seems to build as the cup cools giving way to a bittersweet black tea flavor that also defines the mouth cleansing finish. In the City to City+ roast range, this coffee shines from beginning to end, a brilliant malic acidity propping up a middle filled with fruited accents. Full City also boasts fruited brightness, also ushering in chocolate roast tones.