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Colombia Panteos Finca Los Cauchos

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date May 1 2015
Lot size 12bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra, Variedad Colombia
Grade Estate grade 15+ screen
Appearance .6 d/300gr, 15+ screen
Roast Recommendations City+ to Full City+
Weight 1 LB
Recommended for Espresso Yes
Last year we carried a single-producer lot from Luis Flores. This year his harvest was a bit low to offer solo, but luckily his son, Jamid, submitted a similar sized lot that cupped at the same level of his father's coffee. And so we blended the two together for this offer. Their farms are located in the Panteos vereda of Timana, a hilly village not far above the main city. Luis's farm, Los Cauchos, sits between 1490 and 1750 meters, planted mostly in Caturra, with some Variedad Colombia as well. They process the coffee onsite with hand-crank pulper, fermentation for 2 days, and then drying on his rooftop. Panteos sits at the base of a 2400 meter peak, and cool air flows down the mountainside, slowing down both coffee shrub maturation, and drying time. The result is a densely sweet coffee, slightly fruited, and with pristine acidity. The Flores family also grow sugar cane and have an amazing old hand crank press that we got to use during a visit. The fresh cane juice has an amazing richness, triggering retronasal response to the unrefined nature or the sugars - an experience that leaves me sensing it in their coffee as well!
Grinding the coffee lets off a scent of butter cookie and semi-sweet cocoa powder. The sweetness of our City+ and FC roasts smells fully developed, and the wet grounds have a nice interplay of bittersweet, burned sugars and chocolate, a confectionary smell that reminds me of a tootsie roll! In the cup, we found City roasts to be a bit too light for our taste, yielding a profile on the grain/nut side of things (acidity is still nice). This is a dense coffee though, so perhaps lengthening the roast time would help better develop sweetness. At any rate, our City+ to Full City roasts showed like a completely different coffee - brown sugar and honey-wheat, and well-integrated acidity that goes from red apple to iced tea. Dark cacao bar flavors are really trumped up in Full City roasts (which make for amazing espresso!), and there is a nice interplay between accents of cinnamon stick and a pear. The overall profile achieves great balance across the roast spectrum, intermingling of sweet and bittering tones, restrained fruit notes, and with a long, sweet finish.