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Colombia La Plata -Alto San Francisco

Alto San Francisco is a sweet, clean cup when brewed, sweet layers of rock sugar candy, caramel, buttery toffee, and creme br_l©e, along with cinnamon, dried cranberry, and lemon. City to Full City+. Good for espresso.
Out of stock
87.2
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate No
Region South America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Nov 1 2016
Lot size 28bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Cultivar Detail Caturra
Grade Estate
Appearance .6 d per 300 grams, 15-18 Screen
Roast Recommendations City to Full City+; shows well at a wide roast range
Weight 1 LB
This coffee is the result of a new project that has sprung up in the La Plata Municipality of Huila, Colombia. La Plata lies in the foothills of the Cordillera Central mountain range, the farms in this group spanning a range of 1800 meters to 2000 meters above sea level. The average farm size is about 2 hectares with less than 10,000 trees planted, Caturra being the dominant cultivar grown, with some Variedad Colombia mixed in. Initial samples from this group have been very promising, some like this one, cupping amazing. This season, the intermediary we work with in Medell_n are helping to finance the buying so that farmers are paid an initial premium up front when the coffee is delivered, and then a second payment once quality tier is determined. This is a custom blend made up of coffees we tasted on a July 2016 visit to the region from producers in Alto San Franciso, the higher elevation area of Vereda (town) San Francisco. Farms in this region start at around 1800 meters, and some towering over 2000.
This coffee's sweetness is overt at a wide range of roasts, both aroma and flavor covering quite a bit of ground. At City roast level the ground coffee has a confectionary sweetness reminiscent of "Toblerone" candy: honey-infused milk chocolate, and toasted almonds. The sweetness is so nice and in high volume, and after adding hot water to the mix a hazelnut and milk chocolate smell emerges in the steam, along with a scent of fresh caramel when breaking through the crust. For me, this is a coffee I want to drink every day, and multiple cups (think Lager beer as opposed to a hoppy IPA - both are delicious, but I usually only want 1 of the latter!). The top notes are subtle, and most easily identified when the cup is somewhere between brew temp and mouth temp. Cinnamon stick, vanilla bean, lemon zest, and dried cranberry - these are some of the top notes we wrote down when cupping our City and Full City roasts. But the reality is, these are much more background elements, little more than accents to hefty base sweetness. The hot cup at City packs flavors of light rock sugar candy, Kraft caramels, and buttery toffee. At Full City, the sweetness runs the range of creme br_l©e crust to marzipan paste after cooling a bit. Delicious brewed, and will function well as espresso too (also one to consider if looking for a sweet and clean base coffee for blending).