3-Star lot Introduction: We have a new approach in Colombia, with 4 tiers of coffee: 1-Star, 2-Star, 3-Star, 4-Star. I know, that's a lot of stars to keep track of. Consider that 1-Star = fine Specialty coffee you might find at a good local roaster, 2-Star is regional specialty lots that sometimes can be remarkable (so when we offer a 2-Star, you can assume it really stood out on the cupping table). 3-Star and 4-Star are our direct trade program, Farm Gate Coffee, and involve cupping hundreds of tiny farm-distinct lots. When a coffee is between 86 and 88, it goes into our 3-Star blend, and above 88 it becomes a 4-Star farm-specific lot. 3-Star means that the farmer has been paid a premium price, and that is the case with our Perros Bravos de Huila. Sometimes these tiny lots are less than 1 bag each, say 50 kilos or so of parchment coffee, so it's just impossible to isolate it and sell it separately. We build this Huila coffee after cupping a staggering amount of samples sent direct from Colombia via FedEx every week, tiny "NanoLots," with an overall cup profile in mind. The coffee has been shipped in vacuum-packed mylar bags, in cardboard box, to maximize the original green coffee quality (which often suffers greatly in the hot, humid ports of Colombia. The Perros Bravos has a very sweet fragrance of caramel malt at C+ roast, becoming more toffee/milk chocolate at FC roast. Beyond that (into 2nd crack), fruit disappears so the preferred range is C+ to FC. Wet aromatics from the lighter roasts have a hefty tropical fruit scent and at FC they have Guayaba sweetness. (Guayaba or Goiabada is the sweet paste made from Guava). I also get fleshy apricot flavors, combined with an unusual buckwheat-honey type of sweetness. Its extremely balanced, dense, chocolaty. I get minty flavors and mouth effect from the finish at FC to FC+, which gives it a dynamic zest to the last sapid impression. The lighter roasts cool to a better cup quality, while the FC roast becomes more bittersweet as it loses temperature. Both are really balanced coffees, with a great ratio of acidity to flavor to body, hence a slight cupper's correction.