Los Palomos is a farm run by Leonardo Henao, a man with a long history in coffee, though not so much on the end of actual farming. He's spent many years working as a sort of lias_n between farmers and exporters, and continues to do this type of work today. The inBut this past year, 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. This highland region of Antioquia starts at 1800 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). 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. 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.
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. The dry fragrance of City roasts is like plum jam, pear butter, and a multitude of herbal tea notes, while FC sets off fruit-forward characteristics, and wild honey sweetness. The wet aroma bears resemblance to fruit nectars, peach or even mango, really a heaping amount of clean fruit smells, and with a strong backing of honeyed sweetness. The fruit-forward characteristics found in the cup are of the tropical realm, mango and passionfruit, pineapple pastry. This coffee shows immense raw sugar and honey sweetness, a level necessary to balance out the array of fruit that it holds. The cooling cup is highlighted with gentle, floral hints, cardamom spice, and a lemon-herb touch that reminds me of an "aromatica" tea brewed from a commonly grown herb in Colombian gardens. The acidity is well-integrated, and a persistent citrus flavor adds to the overall effect. Even at FC this coffee blossoms with fruit-forward characteristics, and the deeper roast development adds a layer of chocolate richness to the equation. Pulling espresso with our FC roast produced an exciting shot, acidity much more bracing, and with a lingering flavor of fruited-cocoa and fresh ground cinnamon.