Brayan Joven's coffee has raw sugar sweetness and malic to tea-tannic brightness at City/City+ roasts. Asian pear, red raisin, apple, lime-aid, and cinnamon stick emerge. Complex flavors but kept well in balance. City to Full City. Good for espresso.
Brayan Joven, the young producer brings us another 10 bag lot made up entirely of Caturra. His farm, "La Mesita", sits in the hills outside Timan de Huila. The lowest part of the farm is 1650 meters and the top nearly tops 1850. At only 21 years old, Brayan carries the torch of the older generation of farmers, continuing in the tradition of small producers in region, with all stages from picking to processing being handled right there on the farm and with oversight from Brayan and co-owner/sister Marcela (that's him on the left in the first picture). They've experimented quite a bit with fermentation and mixing, and have for the time settled on a process of mixing two days of pickings. They pulp the first day's pick, allow to ferment in a tank overnight without water, then rinse before adding in the second day's picking. This mix is allowed to ferment waterless for one more day before washing, and then finally laying out to dry on raised beds in a green house they built on the farm (so one lot ferments 48 hours, the other 24). Mixing different days pickings is shunned by many, but in addition to making a lot of sense for handling these ultra-small batches, there are positive results in the cup. He recently pruned many of his trees down quite a bit (called "soca"), and two shoots will grow from the stalk, stimulated new growths which improves production and disease resistance in the long run.
Brayan Joven's coffee continues to be a Timana standout. The dry fragrance has shows solid sweetness, raw sugar and faint fruited tea notes at City+. Adding hot water to the mix brings on a smell of caramel candies and baking spice, and a touch of raw, floral honey when breaking through the coffee crust. As a brewed coffee, this one's a beauty, a crisp, clean profile, with extreme clarity in flavor notes. The texture is buoyant on the palate, and spiked with a lime-aid brightness that adds a nice framework on which top notes seem to hang. There's a flavor of red raisin and cinnamon stick at City to City+ roast levels, along with Asian pear flavor and malic to tea-tannic acidity. The sweetness is like burned caramel lasting long in the finish. Hitting Full City yields plum fruit and Medjool date, along with the high % cacao chocolate bar, with more-than pleasing consistency in mouthfeel. A dynamic cup indeed, this coffee shows variety of depth while keeping flavor notes well in balance. Full City roasts will produce an ultra-sweet shot of espresso too, thick with chocolate flavors, and a brightness at the tip of the tongue.