Santa Rita brews with flavors of plum and red apple, a nice unrefined sugar sweetness, baking spices, and slightly tart acidity. A nice rounded profile, deeper roasts bring out a pleasantly bittersweet cocoa flavor. City to Full City. Single Origin Espresso.
This Estate coffee comes from the small town of Santa Rita in the Pitalito municipality of Huila. There is a great benefit to sending off coffees you already have, affording some insight into what what's to come. Often 'spot' decafs provide very little provenance, and we take pride in knowing where this coffee comes from, not to mention the stunning cupping quality. This estate sits at a range between 1450 and 1750 meters, and is planted primarily in Caturra and Castillo. A solid non-decaf cup, we picked up a little bit extra to send off for decaffeination at the Swiss Water plant.
The ground coffee has a nice fragrance of vanilla and spice tea, raw sugar, and dried fruits - the latter most prevalent in roasts closer to Full City. The vanilla/spice culmination carries over in the wet aromatics and is matched by a lingering smell of toasted sugar sweetness. At City+, the brewed coffee has fruited qualities, plum and red apple. There's an underlying sweetness of dark brown sugar, and a flavor that reminds me of coffee nib candy. This decaf has a gentle acidity too, a light hibiscus tea tartness, that comes out most in the middle roast ranges, along with baking spice notes low in the profile. Full City roast builds lots of bittersweet cocoa flavors, still holding onto tannic and tart fruit flavors too. Like most of our decafs, the cooler the cup, the more "decaf" flavor is uncovered. But with our SWP's these flavors are minimal, obfuscated by the positive cup characteristics.