Santa Catalina, this small vereda in the sub-municipality of Urrao, Antioquia, has a long tradition of small-holder farming. For growing coffee the region is ideal, altitude starting at 1800 meters on the valley floor, and not uncommon to see Caturra growing at 2100+. Finca La Primavera tops out at 2010 meters according to my GPS, and almost solely planted in Caturra (9k of 10k trees). Plantain trees are an effective means of shade, and are planted in abundance on the 3.5 hectare farm. Run by señor Sepulveda, his coffee took 5th place out of over 800 entries in last year's Taza de Antioquia. Cold water springs are also plentiful, and make for slightly longer fermentation times (around 24 hours). This makes for a fruit-forward cup, due in part to the confluence of long fermentation times, high altitude, varietal, and climate. Rains persist throughout the year seeing coffee on the trees every 3 weeks or so. Because of this, like Inzá on the opposite side of the country, Urrao has two "peak" harvests instead of the common "main" and then the much smaller "fly" crops that are a product of lower levels of precipitation. This is our second lot of this beautiful coffee, only a mere 4 bags once again.This coffee is part of our Farm Gate pricing program.
The dry fragrance of La Primavera is honey-sweet, and with a spiced, fruit jam smell. We found the sweetness overall to be much more well-developed at City+ and Full City roast levels, heavier fruit and sugar smells, black plum and dried cherries, a Scharffen Berger dark chocolate smell as the roast deepens. The aroma in the steam is buttery-sweet, like butterscotch sauce, and fruited notes build, with a peach preserves smell on the break. You get a sense of these aromatics in the brewed cup, though perhaps a bit more restrained than the wet aroma lets on. As it cools, fruited notes proliferate and have the sort of brisk/cleanliness of fruit teas. For me, stone fruit smells are the first to be ID'd, tart apricot and nectarine, blending nicely with a balanced sweet and bitter 'coffee' center. I pick up on some tropical notes too, mango and guava, but more as 'suggestions'. Acidity is mild to moderate, sharing qualities with black tea/tannic-like, and some similarity to black olive too without the metallic edge. Our darkest roast was a solid Full City, which developed dense bittersweetness, cocoa and burned sugars, along with darker fruit flavors like ripe plum and Mission figs. La Primavera is a dense coffee, versatile in the roaster, with our best roast results starting around a City+ roast level.
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