City+ roasts are sweet, lively white grape and raw cane sugar, some malt caramel/vanilla. Full City develops more chocolate tones, dark plum, and a much longer finish. City+ to Full City+. Good for espresso.
This is our second round of Colombia coffees purchased through a new intermediary we started working with at the end of 2014. With this container, we were able cup many, many more samples than the first, and constructed a couple small-producer blends based off similar cup "personalities". This Timana de Huila blend is all about balance - sweetness, bittering "coffee" qualities, fruit notes, and acidity - all equally represented. The farmers are part of a 30+ member association in Timana (the first pic is of Timana town, from above), put together with a focus of increasing quality and production quantity, as well as the ability to export their coffees. Most farms are planted in Caturra, and grown up at 1500+ meters. Processing is done onsite with hand crank pulpers, and the coffee is dried on raised parabolic beds.
This is a nice drinking coffee, not a screaming acidity bomb, but balanced and clean. The dry fragrance shows us a cane sugar sweetness (shifting toward honey as you near FC roast) and nut, along with hints of fruit. The wet aroma has a thick sweetness of marzipan, and with a dried fruit accent. The cup is very sweet, City+ roasts having a more lively, white grape fruited aspect, with raw cane sugar sweetness, and some malted caramel-vanilla notes coming through (our City roast was too light, green/vegetal flavors coming through). The finish is a bit short at this lighter level, a bit grainy. Full City roasts show depth of sweetness, and one which reverberates in the finish. This darker roast when warm has a complex sweetness of browned sugars, and a dark plum note. There's a more tangible sense of viscosity to the body, with a finish accented by cinnamon spice and chocolate.