Colombia Huila La Argentina

For a wet process coffee, the flavors carry surprisingly fruited profiles that are complex, and a bit juicy. When we found out that it underwent a special extended-fermentation time, it all made sense. The 40+ hour tank fermentation seems to have imbued this coffee with a mix of fruit flavors that are uniquely aromatic. Our medium roast had an underlying red fruit punch scent when grinding the coffee, sweet and juicy. The wet aroma showed a perfumed essence, like red jelly candy, and pleasantly intense. The cup is also very aromatic, a red fruit blend with suggestions of apple and raspberry, and even tea-like. There are slight mulling spice hints, like what you might find in apple cider spiked with cinnamon sticks. As it cools the flavors take on a pomegranate quality that bring out a tart aspect that structures the complex flavors a bit. I found this coffee to be at peak flavor with 48-72 hours rest after roasting to a medium (City) roast level.