Finca El Porvenir has a balance of sweetness and acidity, a crowd-pleasing brewed coffee. The cup is defined by raw sugar sweetness, candied nut, and black tea. Acidity is malic, and with a slight bittering mouthfeel of Bosc pear. City+ to Full City+. SO Espresso.
This is the last offering from our first container of Timana coffees. This lot comes to us from farmer Juan Artunduaga, who's farm "Finca El Porvenir" is tucked away in the mountains surrounding TImana town. The town lied in a valley, surrounded by mountain peaks, some topping out at over 2000 meters. It's a beautiful area, not far from the slightly more travelled Pitalito. Like most farmers there, Juan grows his coffee in the hillside, carting cherry to his home where it is processed. Rain can be unpredictable, so coffee is dried under covers in makeshift greenhouse structures. It's important to have good ventilation to avoid moisture buildup and to facilitate proper drying. We have already secured our second container from this region, which should be arriving sometime next month.
This lot from Finca El Porvenir has a sweetness of honey and wheat in the dry fragrance of City+ roasts, cinnamon and all-spice too. The wet grounds develop a caramelizing sugar smell, butterscotch chips, and nutmeg, and the break releasing a cookie-like scent in the steam. Full City roasts are also very sweet, and the break smells like caramel and toffee candy. This is a crowd-pleasing coffee, at City+ a caramel sugar sweetness with a note of golden raisin. It's a simple, yet refined cup profile. Acidity is pointed and structuring, and reminds me a bit of the malic-but-dry aspect of Bosc pear. City+ to Full City finds the "sweet spot" (in my opinion), loads of raw sugar, candied nuts, and black tea - this last note hanging on in the finish. This is great as a pour over, and dark roasts perform very well as single-origin espresso.