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 La Primavera. Cold water springs are also plentiful, and make for slightly longer fermentation times (around 24 hours). The coffees we're buying from this region are fruit-forward, 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 lot is a mere 4 bags, just enough to wet your whistles, but we promise you more volume in the coming weeks once the next container arrives.
La Primavera has a dry fragrance like spiced fruit jam, City roasts hinting at cardamom and all-spice, cooked apricot and nectarine. Full City is quite fruit-forward with a dense black plum smell backed up against a scent of Scharffen Berger dark chocolates. The aroma in the steam shifts more toward buttery sugars, like butterscotch sauce, and a smell I associate with candy-corn Halloween candies. The point is this coffee is candy-sweet, a factor which pushes through in the brewed cup too. You get a sense of that butterscotch and honey sweetness when the coffee is hot, and after the temp dips a bit, fruit notes flourish. These Urrao coffees are fruit-forward, but clean flavors, and without the sort of overripe or winey accents associated with over fermentation. A bit more like an African coffee without extremely high acidity in tow! Primavera boasts mango and guava flavors, tart berry notes, and enough buttery-sugar sweetness to prop them up high. The acidity is malic, like apple juice, just enough to tie this complex flavor-profile together. Our darkest roast was a solid Full City, which developed dense bittersweetness, cocoa and burned sugars, along with darker fruit flavors like ripe blackberry and Mission figs. La Primavera is a dense coffee and extremely versatile in the roaster, a complex coffee all along the roast spectrum.