Ideal pour over brew, array of flavors includes cooked berry, plum, fig pudding, pulpy citrus, and layers of unrefined sugars. Subtle cocoa note provides contrast at City+, and a pulpy citrus note adds to perceived acidity. City+ to Full City.
Los Palomos is a farm run by Leonardo Henao, a man with a long history in coffee, though not originally on the end of actual farming. He's spent many years working as a sort of liaison between farmers and exporters, and continues to do this type of work today. A couple years back however, Leo decided to make the jump to farmer as well, buying a few hectares in the heart of a region called Valle de Pav_n, Urrao (The valley in the 2nd photo). This highland region of Antioquia starts at 1850+ meters on the valley floor, and coffee is planted at Los Palomos as high as 2100 meters. Cold water springs are plentiful, and make for slightly longer fermentation times (around 24 hours), which lends to the unique cup profile we're finding in this particular area. The coffees we're buying from this region are fruit-forward - due in part to the confluence of long fermentation times, high altitude, varietal, and climate - but with cleanliness, no edgey, or vinegar flavors that come with over-fermentation. Rains persist throughout the year seeing coffee on the trees every 3 weeks or so. Because of this, like Inz on the opposite side of the country, Urrao has two "peak" harvests instead of the common "main" and then the much smaller "fly" crops. We're going on four years now of working closely with Mr. Henao, and the 10,000+ new trees he planted when acquiring Los Palomos will have their first harvest this Spring. This micro lot is 5 bags in total.
The coffee from Los Palomos is truly a treasure, and unlike the tiny lot-size, the profile is "big" in every sense of the word. This is our latest February 2017 arrival, and it shows the high level of sweet fruit and raw sugar flavors that we've come to expect. The fragrance is potent coming out of the grinder, smelling of spiced fruit jams, a bit on the rustic side like fig or date, along with dense panela sugar sweetness. Intensity builds in the wet grounds pulling our focus to caramel and dark sugar aromatics, dark fruit smells continuing to accent the steam. At City+ roast level the hot cup shows cooked berry and plum fruit flavors up front, fading to a nice interplay of fig pudding and spice. Acidity is moderate if not mild, but a pulpy citrus flavor in the finish adds to overall perception of brightness. Full City roasts usher in flavors of chocolate syrupy and dark berry notes, and an impression of chocolate brownie containing dried dark fruits. City+ is the perfect roast for this coffee in my opinion, a pleasant flavor exchange of complex fruit and sugar notes, layers of dark cocoa more on the subtle side. Ideal for pour over brewing.