This is a small lot, single farm coffee from the Gaitania Vereda (District) of Planadas, Tolima Department, Colombia. The cup has tangy bittersweet notes well-balanced by fruity brightness. Plum and raisin notes as well as almond in the aftertaste. I love this fine balance between bittersweet and sweet when the cup is warm, and in fact it turns towards sweetness as it cools, with a range of juicy syrupy peach and pear flavors. City+ to Full City roast.
This is a small lot, single farm coffee from the Gaitania Vereda (District) of Planadas, Tolima Department, Colombia. The ability we have to drill down to the farm level in Colombia is just fantastic, thanks to our relationship with Virmax. These are not estates, these are very very small family farms. Finca El Corazon is the name of Misael Garzon's 6 hectare plantation. That is close to 15 acres, which actually makes it one of the larger farms we deal with in Colombia! It is at an average of 1,666 meters and is planted mainly in Caturra varietal (60%), with Colombia (30%) and Typica (10%) making up for the rest. It is a traditional wet-process coffee, natural fermentation in tanks for 18 hours and then fully washed and sorted using sorting channel. The drying method is referred to as Casa Elda, which means that the parchment coffee is dried on the roof of the home, usually with a retracting cover. (You can see a Casa Elda in my Colombia Small Producers video on youtube, by the way). It's a great coffee ...The dry fragrance has a very potent raisin and stone fruit (peach-plum) sweetness that I find in great Tolima coffees. It has raw sugar notes ... unrefined sugar aka Muscavado, but clean and not overly rustic nor molasses-like. Pear juice is the fruit scent that comes from the wet aroma, along with caramel sauce, mild chocolate bittersweets and a touch of roasted almond. The cup has tangy bittersweet notes that are well-balanced by fruity brightness. The plum and raisin from the aromatics come through, as well as the almondy note in the aftertaste (and a slight cocoa powder/almond skin dryness). I love this fine balance between bittersweet and sweet when the cup is warm, and in fact it turns toward sweetness a it cools, with a range of juicy flavors coming out: the syrupy peach and pear flavors. I preferred City+ roast but darker roasts are nice too, with more aggressive chocolate truffle notes and dense body. I have not had the chance to visit the farm (nor any in South Tolima, since it is still unstable with FARC activity in the vicinity! I am hoping this will change soon).