Santa Rita is a crowd-pleasing cup, City+/Full City roasts showing raw sugar sweetness and black tea acidity. Faint apple notes show up as the cup cools, and the profile in the middle roast ranges achieves balance of bittersweetness and acidity. City+ to Full City+.
We haven't had much coffee from Pitalito the past couple years, even though we've been operating just north of there in Timana as of late. One of our importing partners put this sample in front of us, and after tasting, we had to pick it up. A clean, crowd-pleasing coffee, this Caturra/Castillo blend is very versatile in the roaster and in brew method. This is a single-farmer coffee, coming to us by way of Santarita town, Pitalito. Growing altitude is 1450 - 1750 meters, and the coffee is washed at the wet-mill onsite at the farm. There are the occasional quaker beans, but these are easily identified and easy to pick out before brewing.
City+ roasts have a very tea-like fragrance, green Sencha, and dried green apple. With a little more development, the ground coffee produces smells of browning sugars. This latter aspect gains momentum in the wet aroma.. Breaking the crust you get a caramel scent, but not like actual caramelized sugars, more like a caramel flavoring, coffee syrup, or something of that nature. At Full City the cup has a cane sugar sweetness backed by a black tea brilliance, tea-tannin acidity. There's a tart apple flavor too, but this hangs much more in the shadows. This coffee performs great in the middle roast ranges, developing a nice balanced bittersweetness and acidity. Best to stay south of City+ with this coffee, City roasts missing the mark on developed sugar flavors.