Fruited from beginning to end, chewy dried fruit flavors, red apple and plum, pulpy orange, and winey notes settling into the finish. Structuring citrus acidity, along with a tart hibiscus tea note. City to Full City. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Covered Sun-dried|
|Arrival date||March 2018 Arrival|
|Bag size||70 KG|
|Appearance||.2 d/300 gr; 16-18 screen|
|Roast Recommendations||City to Full City|
|Recommended for Espresso||Yes|
This Urrao microlot comes from two producers whose farms are tucked in one of the coffee growing valleys adjacent to Urrao town. The Penderisco river runs through the main valley leading to Urrao, and the coffee growing areas nearby are marked by steep, red clay slopes that drop precipitously to the creek lined floors below. The two producers whose coffees make up this lot are Eduardo Vargas and Yessica Moreno. They are part of an allied producer group in the area whose coffees are selected based on a high scoring cup, and that are regularly separated out for a hefty premium that's paid direct to the farmers. This is a blend of a Caturra heirloom referred to locally as "Chiroso", and regular Caturra. Chiroso has an elongated and narrow-shaped cherries/seeds that look an awful lot like Typica, and are fairly easy to pick out of the green based on this canoe-like shape. The cup is also unique, and often exhibits top notes that are tea-like and floral. It's worth noting that Don Eduardo's coffee has been sold by us in the past as "Heirloom Caturra", a microlot blend we put together from farmers who grow the Chiroso cultivar exclusively. They wet-process their coffees at their homes, and subjected to long fermentation times that is partly the reason for a more fruit-forward cup quality. The valley floor is roughly 1800 meters above sea level, and in the case of Don Eduardo, coffee is planted all the way up to 2100 meters.
What a sweet smelling coffee straight from the grinder. The fragrance has a baked muffin and honey sweetness, along with whiffs of fresh fruit, and a dehydrated/pectin sweet smell that reminds me of tamarind paste. Aromatially, this lot of "Dos Productores" is more about layered raw sugar smells, fruit and spice notes much more in the background. The cup on the other hand, has delicious fruit flavors that shine in light to middle roasts, a cooling cup showing chewy dried fruit flavors, and winey notes settling into the finish. Sweet unrefined sugar notes are in there too, but it hardly takes focus off the fruit flavors that come into view if you let it cool a touch. Intense flavor notes of red apple, plum, pulpy orange juice, and much more are cup highlights, and my City roast showed a refreshing, and somewhat floral hibiscus tea note in the finish. This is one showy Colombia, and while I prefer the light and bright approach, where a citric impression is undeniable, my Full City roast showed a dark blueberry flavor that fit right in with the bittersweetness that flows from front to back of the cup profile.