Bodied brew at a wide roast range, dark sweetness like sucanat and molasses, hint of spiced apple tea. Darker roasting raises deep cocoa roast tones and fruited finishing accents. City to Full City+. Good for espresso.
|Region||China Alta, Tolima|
|Drying Method||Covered Sun-dried|
|Arrival date||April 2019 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Caturra, Variedad Colombia, Typica|
|Appearance||.7 d per 300 gr; 15+ screen|
|Roast Recommendations||City to Full City+|
|Recommended for Espresso||Yes|
This lot is a blend of coffees from small producers in the town of China Alta, not too far from Ibagué, Tolima's capitol city. The farmers whose coffees we purchased belong to a local coffee association in China Alta who buy the coffees from association members at a small premium and distribute some benefits to the farmers in the form of agronomical and business support. We obtained this coffee via a buying project of an intermediary we work with who look for coffees and growing regions where high caliber coffees are produced, and then with the local association's approval, offer to pay farmers a premium for the opportunity to separate out all of their coffees that meet a particular quality target. The coffees in China Alta are grown between 1850 and 1950 meters above sea level and the cultivars typically grown are Caturra and Variedad Colombia. Some of the farmers are mixing batches from up to a few days in the fermentation tanks, changing the water with each day's addition in order to keep the coffee from over fermenting. This is part of the reason the coffee is fruit forward for a wet-process coffee. We weren't able to visit last February, but judging from the samples we saw last harvest and based off of the quality of the two lots we did buy (we have a slightly smaller lot that is a blend of coffee from China Alta and Machín as well called "Ibagué Farmers"), we are eager to visit the associations and farmers during the main harvest in November/December.
The ground coffee is infused with brown sugar sweetness and an apple-like fruited hint. Nut tones come through in lighter roasting and bear resemblance to walnut/tree nuts. The aroma has a sweet, dark molasses smell along with glimpses of cooked fruit reduction. Brewing a City roast produced a surprisingly bodied cup for such a light roast and sufficiently sweet too. Dark sweetness takes the form of raw sugars like sucanat and molasses, and fruit and spice accents come together like spiced apple tea. Darker roasting raises deep cocoa roast tone, and I found to be a good option for espresso. Full City shots are bittersweet and bodied. Fruited flavors are muted at this roast level, though you sense a hint of cooked fruit in the aroma/aftertaste.