Colombia La Galunga Don Jose

What a delicious cup, dried fruit hints, red raisin, a merlot-like accent, and blueberry brightness. An undercurrent of raw honey fades to pectin sweetness in the aftertaste, and subtle spiced finish. City to Full City. Good for espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types, Hybrids
  • Farm Gate Yes
Region La Galunga, Urrao, Antioquia
Processing Wet Process (Washed)
Drying Method Covered Sun-Dried
Arrival date February 2018 Arrival
Lot size 10
Bag size 70 KG
Packaging GrainPro
Farm Gate Yes
Cultivar Detail Caturra
Grade Estate
Appearance .4 d/300gr, 16-18 Screen
Roast/Brew Recommendations Light Roast, Medium Roast, Drip Brewing, French Press, Espresso
Roast Recommendations City to Full City
Type Farm Gate
Recommended for Espresso Yes

This lot from Don Jose comes to us from the Urrao Municipality of Antioquia, a high altitude area that lies about 4 hours Northwest of Medellin. Don Jose's farm is on the slopes of a mountain that sits above La Galunga, a small creek that flows into the Penderisco river (you have to walk that foot bridge in the first photo in order to cross over the creek from the road to their farm - yikes). He and his wife run Luz run a tight ship, planting more and more Caturra trees on their sizable plot of land, with roughly 12 hectares currently in production. They have a series of covered drying beds, including two "carros" (elevated beds with a rolling/removable roof) and parabolico drying rooms, that help protect the drying coffee from any rain. The Chocó rain forest is just on the other side of the ridge, so wet weather is abundant in this region The region of Urrao is cold, and so is the water they use for processing, which means for slightly longer fermentation times to remove the sticky mucilage layer, and often more overt fruit tones than coffees we buy in the southern Colombian regions. Jose and Luz's farm starts at 1850 meters above sea level and tops out at just over 2000. This is one of a handful of Urrao microlots and regional blends that arrived in late February. 

The sweetness smelled in the dry grounds is enticing, sugar browning and caramelized sweetness from City to Full City, and sticky, dry fruited accents really draw you in. This caramelized sweetness expands after adding hot water, and a smell of brown sugar and butter is let off in the steaming coffee crust, along with a sponge cake flavor that reminds me of coffee cake. While fruited accents are less central in the wet aroma, they make a triumphant return in the cup, and offer a nice counterpoint to dense honeyed sweetness. City and City+ roasts have berry and dried fruit hints, red raisin, and a merlot-like accent. Fruited accent notes are underscored by a flavor of raw honey in the front end, that fades to pectin sweetness in the aftertaste, along with a slight bittersweetness of caramelized sugar, and subtle spiced finish. This coffee has a pleasant level of acidity too that is reminiscent of fresh blueberries, just enough to provide a mouth cleansing effect in the finish. My Full City roast was fantastic brewed as well, dark fruit flavors perhaps even more at the forefront, juxtaposing delicious bittersweet chocolate flavors, and with a lavender hint in the finish. Given the high level of sweetness and bittersweet chocolate flavors harnessed by my Full City roast, I had to try espresso. Running 15 grams through my Flair, I was rewarded with a super creamy shot loaded with dark chocolate up front, a tangy citrus note cutting through it, and fading to a subtle berry flavor note in the finish.