Colombia Pedregal Vereda San Jose

The sugars in the cup are complex and have depth to them. There is a nice note of caramel sauce in light roasts, which is accented by a well defined, malic acidity. Red apple and Bosc pear are prevalent flavors and the finish is definitely fine drinking cocoa. Dark roasts enhance the developed sugar aspect of this coffee as well as bring out flavors of dark chocolate. Vereda San Jose is a versatile coffee, and at the right roast level, will also make an amazing single origin espresso. City to Full City.
Out of stock
87.1
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Covered Bed Sun-dried
Arrival date Jan 28 2013
Lot size 43bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade 15+ Estate Grade
Appearance .0 d/300gr, 15+ screen
Roast Recommendations City to Full City roast recommended for brewed coffee. Espresso's best at Full City/Full City+.
Weight 1 LB
A "vereda" is basically a sub-division of a larger municipality to which it is a part of. Vereda San Jose is one small part of the greater Pedregal area - a region of southern Colombia where we've been sourcing amazing coffees the better part of last year. I'm sure many of you are familiar with these coffees as we've been sourcing much of our Colombian coffee from this area, and they've consistently been nothing short of spectacular. This coffee is made up of several small holder farm lots in San Jose, that we've spent several days and many hours sorting through lot samples in order to pick prime lots that are complementary to each other in a blend. These coffees are from fairly high altitude farms, spanning a range of 1700 - 2100 masl. Processing of the coffee is fairly simple, and the entire process is handled at the farm by the farmer. This is key in that the entire process - everything from cherry selection to processing the coffee - is carefully handled by one party. Cherry is pulped using a hand pulper, and then fermented and washed in a single tank. The coffee is dried on raised parabolic beds that are used to capture air flow beneath the drying coffee to aid in the drying process. This particular lot is part of our final shipment until harvest starts up again later in the year.
Brown sugar, honey, and cocoa, are central characteristics of this coffee from start to finish. We roasted both a City and Full City roast, and this coffee does well across the roast spectrum. Dry grounds have a Mexican hot chocolate smell to them, with deep cocoa powder and wafts of cinnamon stick. This is accompanied by a note of almond, that hints at amaretto. Pouring hot water brings up traces of muscovado sugar in the steam. Butterscotch, raspberry and cacao are released on the break. Deeper roasts showcase high percentage cacao roast tones. The sugars in the cup are complex and have depth to them. There is a nice note of caramel sauce in light roasts, which is accented by a well defined, malic acidity. Red apple and Bosc pear are prevalent flavors and the finish is definitely fine drinking cocoa. Dark roasts enhance the developed sugar aspect of this coffee as well as bring out flavors of dark chocolate. Vereda San Jose is a versatile coffee, and at the right roast level, will also make an amazing single origin espresso.