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Colombia Urrao -La Esperanza Microlot

Honey and raw sugar sweetness, pancake syrup, and elderberry tea. A complex Colombia, opens up as it cools, baked apple, blueberry, and grape. City to Full City+. Intense espresso.
Out of stock
87.6
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Covered Bed Sun-dried
Arrival date Nov 7 2016
Lot size 10bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade Estate
Appearance .4 d/300gr, 15+ screen
Roast Recommendations City to Full City+
Weight 1 LB
Recommended for Espresso Yes
La Esperanza is the farm run by Pablo Emilio, a farmer who stands out not only because of his black, dapper, stingy-brim cap, but also due to the consistent high-quality micro lots he produces. He and his brothers all inherited land from their father 30 years ago, Pablo diving right into many forms of agriculture, though now focusing most of his efforts on coffee, his biggest source of income. His coffee has ranked highly at many of the local coffee competitions, most recently taking 3rd place at the 2014 Cup of Excellence. His 2000 meter farm is planted solely in caturra, both red and yellow varieties. Most farmers in this region mix multiple day's harvests when fermenting - basically adding a second day's harvest to the tank after the first has reached 24 hours, along with fresh water which slows down the fermentation process, and washing on the third day. It's actually a fairly common practice in many parts of the country, the result of small-holders trying to be most efficient when processing small batches of coffee. But Pablo ferments one day at a time for only 16 hours, then double-washes in buckets the next day. This exception maybe has more to do with the size of his bathtub-tank than anything else! Whatever the case I hope he doesn't change a thing as every sample we've tasted from La Esperanza has been very, very nice. The one downside of this first lot of coffee is that it's only 4 bags, not nearly enough to go around. But consider this a first look into what we hope will be a steady volume of Urrao coffees. We currently have 1/2 container-full about to land in Oakland next week.
What a perfumed aroma this Urrao coffee has, the ground coffee laced with fragrant honey and spice notes, sweet fruit suggestions. It's potent, and adding hot water further develops the effect, with berry pie filling and brown sugar piled on high in the steam. The brewed coffee is thick in both weight and sweetness, City+ roasts loaded with raw sugar and sweetened fruit syrups. As the cup cools, a honeyed flavor comes up, brining with it notes of pancake syrup and elderberry tea. There's a faint cocoa note in the long aftertaste, but ultimately edged out by hints of cooked dark berries and black tea. This coffee takes a bit of heat in the roaster, altitude and cultivar having a positive effect on density. As such, I found I had to hit it with higher heat in our sample roaster, which if you have a roaster with heat control means more heat up front, and tapering off slowly (definitely not cutting heat altogether) at the signs of first crack. Sure, this one shows great at City and City+, but our deep Full City roast was delicious as well (I think I hit a 2nd snap in the tray). This coffee builds an extremely rich chocolate side at deeper roast levels without compromising sweetness. I found FC to be very complex, with layers of cocoa flavors, dark grape juice, and blueberry, also translating extremely well as espresso.