This is a blend of coffee from three small neighboring farms in the Planadas area of Tolima. They're part of a local association in the region, a cooperative of sorts, who with an elected board who help organize everything from agronomical assistance, farmer payments, and facilitating export. The farms in this region are mostly above 1500 meters, and some of the area sees peaks of 2000. You see a lot of Caturra and Variedad Colombia on the farms, with the occasional old Typica shrub mixed in. This coffee is fully washed, overnight fermentation, followed by drying on raised, covered drying beds. We actually purchased two lots from this association with the help of an intermediary we work with in Medell_n, who recently built out their own state of the art dry-mill.
Grinding the coffee gives off a fragrance of candied nut at City+, like sugar and cinnamon-coated pistachios, deeper roasts adding cocoa roast tones to the equation. Sugar-browning smells continue to build in the wet aromatics, along with a growing presence of dark chocolate, culminating in a brownie-like scent on the break. Brewing a City+ roast produces cup flavors well in line with the aromatic profile. Persistent bittersweetness is apparent in the hot coffee, like a mix of unrefined sugar and Baker's cocoa. The flavor profile begins to open up, and notes that started out as 'hints' - walnut, apple, and spice - gain traction as you move through the cup. Still, the base flavor of this coffee never strays away from rich bittersweetness, unrefined sugar and cocoa aspects providing a grounding backdrop on which top notes take shape. Full City and Full City+ roasts work well as espresso. Our FC roast produced a viscous shot, creamy cocoa and nut flavor, with slightly citric vibrance.