The Taminango municipality is located in Nari_o Department, the southernmost province in Colombia. Nari_o closely borders Ecuador, and coffee can be grown at extremely high altitudes due to the climate that is a result of being in close proximity to the Equator. This particular lot is built from four small holder farms in the Taminango area, all ranging in altitude between 1700 and 2000 meters. These small farms are planted mostly in Caturra and Variedad Colombia, and are situated in the highlands surrounding the main town of Taminango. These farmers are part of a newer producer association located in neighboring town of Buesaco, and who we came into contact with for the first time on a recent trip to the region. We've brought in several lots from this particular group, a selection comprised of small regional blends from the surrounding veredas.
There's a honey sweetness found in the dry fragrance, along with perfumed scent of ripe red apple, caramel, and walnut. The smells coming off the ground coffee are potent, sweet, and top notes articulate at this stage. A backdrop of honey and caramel continues to build in the wet aromatics, and smells sensed on the break are raw honey comb, warm caramel sauce, and a hint of panela sugar. A dense honey flavor carries through in the brewed coffee too at City and City+ roast levels, with tart peach and apple notes peeking out from behind. The cup has such clarity in flavors, top notes contrasting core sweet and bittering tones with such vibrance, tea and fruited accents are a step further than simple "noticeable". As you move through the cup, the perceived lemon-like acidity builds in intensity, not quite rivaling an African coffee, but brilliant for the origin. Full City roasting bring out chocolate roast tones, and a caramely undercurrent does well to keep this in balance. I personally find the sweet and complex profile of City roasts hard to beat, but Full City roasting should appeal to those looking for sweetness in a more developed roast profile.