A crowd pleasing cup at a wide roast range. Buttery toffee, caramel coated almond, coffee cake crumble, loads of bittersweet cocoa, and an apple/malic impression. City+ to Full City+. Good for espresso.
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||December 2018 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Caturra, Variedad Colombia, Typica|
|Appearance||.6 d/300gr, 15+ screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
The Rio Juanambú is a tributary originating high up in the Cordilleras Central where several of the growing areas we are currently buying from are located. Buesaco, La Union, Tablón de Gómez, and others, are a few of the localities where we are connecting with local coffee associations and buying coffees from their allied producers. We visited last November and cupped through a few hundred samples in order to make up the 285 bags of coffee that filled out our container. In total, we came up with 15 lots, this particular lot being a blend of coffees from about a dozen producers, lot sizes ranging from 50 kilos to 500 kilos on the large side. We generally organize the selections from these trips by location, flavor matrix, and of course producer if there's a coffee we feel needs to shine on it's own and is sizable enough to where this makes sense. In this case, we felt the several coffees that went into this blend complimented each other as a whole, and the final lot came out to 21 bags, which means more people get to try it. As for the farm statistics, we visited several (a few from this blend), and most are planted in a mix of Caturra, Variedad Colombia, and you also see Typica trees peppered throughout. This area is in close proximity to the equator and it's normal to see coffee grown at very high altitudes (2000 - 2100 meters above sea level). This is a wet-processed coffee, most farmers using old style hand-cranked or small machine-ran de-pulpers, fermenting and washing in the same tank, and then drying out on raised, covered beds.
The dry fragrance of Juanambú has a toffee nut smell to it, City+ and Full City roasts offer caramel/toffee overtones and a hazelnut accent underneath. The wet aroma of these medium roasts is like the burned crust of creme brûlée, a caramel sweetness laced with smokey wisps. The cup profile is also is oriented around caramelized sugar sweetness, caramel coated almond, and coffee cake crumble (think sugar and cinnamon spice) come to mind. Rio Juanambú is much more about the interplay between sweet and bittering tones, and City+ and Full City roasts best showcase these characteristics well in balance. Acidity comes through as the cup cools off a bit, and an apple note helps to make a malic impression on the cup. Bittersweetness is the focal point at Full City roast level, layers of rich chocolatey flavors, chocolate taffy, high % cacao bar, and raw cacao nibs are presented. Full City roasts produce a dense chocolate-focused espresso shot too. A real crowd-pleasing bittersweet cup at a fairly wide range of roasts.