Fruit and layers of raw sugars throughout, berry-infused tea, muscovado, molasses, tamarind, blueberry, and Dutch cocoa powder finish. Mild to moderate acidity. City to Full City. Good for espresso.
|Drying Method||Covered Sun-dried|
|Arrival date||April 2019 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Caturra, Variedad Colombia, Typica|
|Appearance||.7 d/300gr, 15+ Screen - some broca damage and partial quakers spotted in the green and roasted coffee|
|Roast Recommendations||City to Full City|
|Recommended for Espresso||Yes|
The uniqueness of Valle de Penderisco is apparent as soon as you crest the surrounding hillside and begin your descent. For one, unlike most of my experiences driving around the country, the valley and the road that travels through it are completely flat...and straight (I'm talking for miles!). I swear, none of the country roads are anything close to straight in Colombia, including the highway leading to Urrao and the Penderisco Valley! Tightly-wound curves wrap the hillsides making the most stable stomachs slowly edge toward queazy. The valley floor is just above 1800 meters, so any coffee in this region is "high grown". Cold water springs cool temperatures make for slightly longer fermentation times too, resulting in fruit-forward characteristics that we generally think to be atypical for Colombia. The profiles are bit "exotic", fruited flavor notes run the range of dried to winey, but remain very sweet and without the alcohol characteristics that come with over-fermented coffees. On the contrary, these coffees from Urrao have big sweetness, are "clean" and with just enough acidity to prop up the sometimes fruit-focused cup profiles. This coffee is the result of an effort spearheaded by an intermediary we work with in Medellin who have been working with several members of the local cooperative in Urrao town, a small group within the collective whose coffees are selected based on meeting at least a minimum quality target of 86 points. They coordinate deliveries every 3rd week during peak harvests, making on the spot selections as well as paying out premiums same day. Rains persist throughout the year seeing coffee on the trees every 3 weeks or so. Because of this, like Inzá on the opposite side of the country, Urrao has two "peak" harvests instead of the common "main" and then the much smaller "fly" crops.
Grinding the coffee gives a pleasant, if not accurate, preview of what to expect in a brewed cup of Valle de Penderisco. Molasses and other dark sugar sweetness dominate, with an understated dried fruited smell that reads like raisin or red berry. The level of sweetness builds in the wet aroma with a smell of brown sugar and sweetened dark cocoa coming up in the steam, along with accents of banana bread and dried berry after breaking through the wetted crust. These fruit tones carry weight in the cup too, especially as you pass City+ roast level. When hot, fruit notes are subtle, and hints of berry-infused tea mark deep raw sugar sweetness. But as the coffee cools the flavor profile expands, and flavor notes of tamarind candy and blueberry come through and a lingering bittersweet Dutch cocoa powder fills out the long finish. Mild to moderate acidic impressions are like black tea with a tannic mouthfeel during the aftertaste. We found that darker roasts tend to shift fruit flavors toward dried berry, and layered cocoa roast tone, dark chocolate, cocoa powder, and the like. At 48 hours rest, cup characteristics find harmony, and make an excellent pour-over filter brew option.