Santa Catalina, this small vereda in the sub-municipality of Urrao, Antioquia, has a long tradition of small-holder farming. The region has ideal conditions for growing coffee, 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 se±or 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 Inz 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.
The dry fragrance of La Primavera smells has a clean scent of honey, and with allusions to spiced teas (Darjeeling comes to mind). We found the sweetness overall to be much more well-developed at City+ and Full City roast levels, with a dried fruit aspect too, like raisin or prune. The aroma in the steam has a floral sugar sweetness, along with apple and grape hard candies, and tea-like notes too. 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 and black teas - the latter as a tannic, mouth-cleansing expression. Pressed apple cider, and white grape notes come into focus, and sweet fruit juice flavors fill out the aftertaste. Acidity is mild-to-moderate, and shares some similarity to black olive without the metallic edge. Our darkest roast was a solid Full City, which developed dense bittersweetness, cocoa and burned sugars, with a more intense level of fruit flavors like ripe plum and Mission figs. Another complex coffee from Urrao, and we think best highlighted as a brewed coffee.