A juicy cup with notes of red apple, green grape, ripe orange, and cherry. The acidity is well defined, reminds me of pear or grape, and cuts through the fruited profile nicely. The finish is raw almond and chocolate, which straddles the line between milk chocolate and low percentage cacao at lighter roast levels. Our Full City roast had a bit more of a cacao nib finish. This a great dual purpose coffee. City+ to Full City.
This particular offer is a blend of 2 lots and comes to us from Jose Delores Figueroa and Ignacio Quintero, both farmers who produce a very small amount of coffee each season - 6 bags represents their entire season. We often bulk several small farm lots together in order to be have one large, great quality lot to offer in abundance. But these two lots stood out on the cupping table, and we thought they're individual cup profiles complimented one another and would do well as a microlot blend. Like many of their neighbors, these farmers see their coffee through the processing stage themselves. We think this is a good thing as it keeps the coffee under one set of scrutinizing eyes, ensuring that the best possible treatment is implemented every step of the way. Hand depulpers are used to remove coffee cherry and the fermentation and washing is usually done in the same tank. The coffee is dried in raised beds which helps to make sure moisture doesn't build up underneath the thin layer of drying coffee. This was our first year working so extensively in this region and we're very pleased with the quality of the lots that we received. We're now down to our final container for the season, and as we're sad to see our stock dwindle, we're already building excitement as we look to next harvest.
This blended lot has a nice balance of incredible developed sugar sweetness and a well defined malic acidity. This balanced profile is alluded to in the dry aromatics with a saturated smell of raw honey alongside fruited notes of blackberry and grape. There's also a touch of milk chocolate and almond that will come to define much of this coffee's finish. The wet grounds are perfumed with dried hibiscus flowers, baked apple, and red berries. Darker roasts show chocolate roast tones and a smell of hazelnut comes up off the break. The cup of coffee is juicy, and with notes of red apple, green grape, ripe orange, and cherry. The body is also juicy and with a weighty mouthfeel that is similar to apple juice. The acidity is well defined, reminds me of pear or grape, and cuts through the fruited profile nicely. The finish is raw almond and chocolate, which straddles the line between milk chocolate and low percentage cacao at lighter roast levels. Our Full City roast had a bit more of a cacao nib finish. This a great dual purpose coffee. City+ roast seems to work best for regular coffee, but taking into Full City territory will only expound on the deep sweetness, but might tone down some of the more delicate fruited notes. And it's probably best to save the even deeper roasts for single origin espresso.