Contrasting sweet and bittering flavors are highlighted by apple, pear and fruited acidic impression. Full City sees an increase in dark chocolate tones and body the weight of fruit juice. City to Full City+. Good for espresso
|Region||Buesaco, Nariño, Cauca|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Dried, Covered|
|Arrival date||October 2019 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Caturra, Variedad Colombia, Typica|
|Appearance||.5 d/300gr, 16-18 Scree4|
|Roast Recommendations||City to Full City+|
|Recommended for Espresso||Yes|
This blend of coffee from Buesaco, Nariño is made up from the producers of neighboring towns, or "Veredas" as they're called in Colombia. Hence the name, "Veredas Vecinas", or "neighboring towns". The Department of Nariño lies in southwestern Colombia, hugging both the Pacific Ocean and Ecuadorian border. Unlike most other growing areas in Colombia who have two harvests each year, Nariño generally has one single "main" harvest. The middle harvest, or "mitaca", is very very small, and does not generally produce exportable volumes. All of the coffees in this regional blend were purchased from a coffee association in Buesaco town who we've been buying coffee from for the past 3 years now. Nariño is in close proximity to the equator and it's normal to see coffee grown at very high altitudes (2000 - 2100 meters above sea level). The way we make up these regional blends is by cupping several samples from the individual farms, separating out those that meet a certain cup criteria, and then blending them together. It's a great benefit to us (and not to mention the cup) having this level of quality control with our Colombian blends. This is a wet-processed coffee, most farmers using old style hand-cranked pulpers, fermenting and washing in the same tank (the first pic is of a dual-use tank), and then drying out on raised, covered beds.
The dry fragrance has more than its share of raw sugar sweetness all the way up to Full City (and probably beyond), candied in middle roasts and heavier caramelizing sugar smells are worth noting when comparing to previous lots. The wet crust has delicious smelling, cooked brown sugar note, the sugary sweetness verging on floral. I found that deeper roasting brought a fruited sweetness to fore in the brewed coffee, along with lush dark chocolate roast tones as the coffee temperature drops. Balanced bittersweet flavors found in City and City+ roasts have a contrasting effect, highlighted by apple, pear and marked by a fruited acidic impression. Full City sees an increase in dark chocolate tones as you might expect, and body is near the weight of fruit juice. Pulling an espresso of the Full City roast yielded opaque chocolate syrup flavor, with a dark berry highlights interspersed.