You may be familiar with the name "Los Palomos", because of the small lots we've purchased from the Los Palomos farm in the northern part of Colombia in the region of Urrao, Antioquia. Well, this is the sister farm in the south of the country in Inz, Cauca, also owned and operated by Leonardo Henao. Leo's spent many years working as a sort of lias_n between farmers and exporters, and continues to do this type of work today. He's added "coffee farmer" to his resume in this past couple of years, now operating with a little over 20 hectares of coffee between the two farms. Palomos del Sur was already planted in coffee when Leo and his parter Robinson bought the land, planted mostly in Variedad Colombia and Castillo. Since acquisition, they've managed to plant several thousand new Caturra trees, and have many more cultivars in their nursery that will go in the ground in the coming year: Bourbon, Yellow and Red Caturra, and even Gesha. This is the first harvest from the new ownership, and mostly a separation of the Variedad Colombia trees, along with some older Caturras in small amount. The cup character is surprisingly fruit forward at a wide range of roasts, and we found a pleasing sweetness from City to Full City. The farm ranges from 1750 to about 1900 meters above sea level, and the coffee seeds are quite dense, meaning they can take the heat in the roaster. This also means that it's a good candidate for darker roasting as the tight cellular structure of the seed is more difficult to fracture during the cracking stage of the roast.
The dry fragrance of Palomos del Sur has a honey sweet smell at City+ roast level, sticky fruit smells accenting the ground coffee. Our Full City roast smelled like sweetened bran muffin with candied cherries baked in. The wet aroma has a dense sweetness of molasses syrup, with raisin and fig smells escaping with the steam when breaking through the wetted crust. The aroma has rustic elements too that come through in the cup as fresh herbaceous accents, and subtle wine-like fruit hints. Brewing City roasts shows an underlying burned sugar sweetness, and fruit flavors like ripe apricot, and baked apple are delicious. At Full City the fruit notes are more in line with blackberries at a ripeness verging on blackberry wine. Acidity is mild to moderate, cup characteristics centered around fruit and raw sugars, and a coriander herbal accent in the aftertaste.