This coffee Vereda Buesaquito comes from a farmers association in Buesaco town, northwestern Nari_o Department. This particular lot is a blend of coffees from two of the farmer members, Carlos Lopez and Rodrigo Salcedo. They and the other allied producers were part of another association in the area who's ownership was recently turned over to a group far outside the region, and in an effort to keep trade and transparency local, a they have have pooled resources in order to set up a small milling operation at a warehouse in town. Their numbers are growing, and the quality we tasted some truly impressive coffees when cupping at their warehouse last Jul. Their farms are planted in Caturra and Variedad Colombia (F4 and F6 types), and this is a fully washed batch. Both of their coffees stood way out from the rest on the cupping table, but were only 2 bags of milled green coffee each, so we decided to mix into one 4 bag blend.
Vereda Buesaquito has a spiced sugar smell, and the dry fragrance is perfumed with dark brown sugar, cinnamon stick and mace, like a raw sugar-backed spice sachet. The wet aroma bears resemblance to chewy brown sugar or molasses cookies, and spiced accents are more subtle at this stage of the profile, but still quite perceptible. City+ roasting builds a hefty molasses sugar sweetness in the brewed coffee, flavors of panela sugar, muscovado, black strap molasses, and more. Fruited accents shadow the cup as it cools, notes of dried tamarind, monukka raisin, and plum are present. A nice range of raw sugar to fruited sweetness flourish at a wide range of roasts, and our lightest City roast produced tea-like brightness, which at Full City, the profile turned toward more of a fig-laced dark chocolate bar. At both ends of the roast spectrum, the finish boasts a bittersweet chocolate flavor blanketed in cooked sugar sweetness, and baking spice notes accent a long, sweet finish. An excellent choice for Colombian SO espresso too, an array of top notes adding complex accents to a supremely sweet core.