Las Estrellas shows mouth pleasing fruited acidit, flavors of grape, raw honey, fresh pressed sugarcane juice, and delicious flavors of baking spiced chocolate bar and rum raisin pudding at Full City. City to Full City+. Good for espresso.
"Las Estrellas Microlote", is a blend of several producer's coffee in the Inz region of Cauca. About a dozen coffees in total, these were the top-scoring coffees (we'll call them "the stars") from a visit to the region toward the end of 2016. We've visited about half of the contributing farmers over the course of the past couple trips to the region, and see a similar trend of cultivar planting and processing technique. Most of the farms are planted in a couple hectares or less of coffee, Caturra heavily represented, with Variedad Colombia and Typica mixed in. The majority of coffee-production is done using hand-crank pulpers, then fermented overnight, and finally drying on raised, covered beds ("parabolicos"). The latter helps protect the unstable, wet parchment from the elements, and ventilation facilitates good airflow. Most of the individual lots making up this blend were less than a 70 kg bag on their own, but put together culminates in an 24 bag microlot blend. Still no doubt a limited quantity, but affords at least a few folks the opportunity to taste and offer "Las Estrellas" themselves.
The dry fragrance has a butter-toffee smell at City roast level, along with a wide range of raw sugars. City/City+ roasts capture the complex retronasal aspect of raw honey, with dried fruit hints at the outer edge. The sweetness found in wet aroma is very honey-like in both our light and dark roasts, like dark red honey, floral and supremely sweet. The cup shows beautiful acidity from City all the way to Full City roasts, a fruited brightness reminiscent of green grape, and with a mouthcleaning affect on the palate. This coffee's base flavors are very sweet, running the range of raw honey to fresh pressed cane juice, a layered complexity that builds as the cup cools. The profile top notes come into focus as you move through the cup, especially in the middle City+/Full City roasts, dense flavors of grape and dark chocolate syrup interlock, and mulling spice accent note. One of our roasts was just outside of 2nd crack range, and produced a culmination of rum-raisin pudding and dark chocolate syrup. Full City and FC+ roasts make a great SO espresso option too showing equal levels of bittering cacao tones and baked sugar sweetness, with a citrus tartness that brightens things up a bit.