This lot comes to us from San Antonio, within the greater Pedregal region. Getting out to Pedregal is arduous. In the past year, heavy rains and the resulting rising rivers knocked out a bridge that connects the growing region to the nearest major city with a municipal airport. It has not been rebuilt, and now this road less traveled includes a river crossing via motorized canoe. Pedregal is the equivalent of what we would call a county here in the states. The coffee is grown in the tiny hamlets perched up in surrounding highlands at altitudes ranging from 1700 masl to over 2000 masl. Caturra still reigns supreme and we've even found small amounts of Bourbon and Typica mixed in with it. This lot is a blend of several small lots that stood out on the cupping table, but that were too small to offer on their own.
This lot of San Antonio is great at Full City roast level, fully developing sugars and bringing up body. The dry grounds are spiced with clove, all-spice and a note of Darjeeling tea. Hot water brings up a smell of muscovado sugar and dark caramel, and a note of candied walnut with cinnamon is released on the break. This is a bodied coffee, and with lots of chocolate. Full City roasts have a mouthfeel and flavor of hot cocoa. When hot, there's a toasted almond note that is followed by dried apple and raisin as it cools. Full City and Full City+ roasts will make a great SO espresso.