Cabrejo's cup profile remains steadfast, sweet, juicy, and palette-pleasing. A balanced cup in the middle roast range, raw cane juice and malic brightness are central to the cup profile. City+ to Full City. Single Origin Espresso.
We picked up a few separated lots from Cabrejo this year, instead of one, large blend. The advantage to having smaller lot separations is that you have the opportunity to isolate quality (blend 20 bags of good coffee with 20 bags sub par, and you have 40 bags of mediocre coffee). This is a 14 bag lot that cupped very similar to the other non-"Invernadero" (greenhouse) lot we listed in December. All of the coffees we picked up are from the higher part of farm get to the higher part of the farm, spanning a wide range of altitudes from 1,585-1,920 meters. The farm has undergone renovation the past couple years, adding better road access and replanting some parts. The current shrubs are mainly Bourbon, Caturra and some Catuai. Actually, we found some very old Arabigo (Typica) plants as well, and some had yellow fruit! This year Cabrejo had a much more fruitful year than last, with many of the newer shrubs yielding their first crop.
Even as an August arrival, this Cabrejo is still cupping very clean, with a strong backdrop of dark-sugar sweetness, and light fruited top notes. The dry fragrance has a scent of raw sugar and raisin, and the wet grounds have a spiced sweetness, like coffee cake crust. Cabrejo makes a great brewed coffee, and I think City+ to Full City roasts are the "sweet spot" for any brew (other than espresso). In this roast range, Cabrejo strikes great balance between raw cane juice sweetness and malic brightness. In fact, I'll say that this particular profile is dominated by those two aspects, with gentle suggestions of pressed cider and orange oil as it cools. Full City brings in a creamy dark chocolate flavor too that fills out the aftertaste nicely. These deeper roasts make a viscous espresso shot, loaded with chocolate bittersweetness.