Don John's coffee is a fruited cup at a wide range of roasts, with a balanced bittersweet underside, black tea and fruit juice notes accenting the finish. Big body too, and darker roasts have inky chocolate tones. City to Full City.
|Processing||Wet Process (Washed)|
|Drying Method||Covered Sun-dried|
|Arrival date||February 2018 Arrival|
|Bag size||70 KG|
|Appearance||.6 d/300gr, 15+ screen|
|Roast/Brew Recommendations||City to Full City|
|Roast Recommendations||City to Full City|
The coffees we've bought from the Caicedo region in the past all shared fruited cup characteristics. Like neighboring coffee region to the west, Urrao, Caicedo has very high altitude, good shade from the shadow of the mountain slopes, and plenty of fresh water from healthy rainy seasons. Fermentation times tend to be longer in this area due to the cold weather, and is part of the reason for the uniquely fruited cups. This coffee was purchased through a local association in Caicedo of which John is a member, and who have allowed us access via our intermediary partner in Medellin. Coffee's are cupped regularly by our partners throughout the harvest, and those that meet a specific quality target are separated from what would normally become regional blend if sold to the association. We then cup test the samples (which in some areas equates to hundreds of samples, each representing a very small amount of coffee!) and separate out any that we think fall within certain score ranges. We then decide whether to construct a custom blend, or hopefully feature as a single producer microlot. It's a benefit to us to be able to get in at ground level like this, allowing us to build some really incredible tasting blended lots. And for the farmers who's coffee we buy, they are paid a sizable premium for allowing us to separate, in some cases twice what they would have been paid from the associations. It's a win win situation, and one we're grateful to be a part of.
A dried apple smell accents the ground coffee, while a sweet mix of honey and roasted almond are the dominant aspects. Fruited elements open up after adding hot water to the coffee grounds, and the wetted crust of City roasts have fruit and spice smells that remind me of cinnamon-spiced apple sauce. When hot, the brewed coffee of our City roast showed a balanced bittersweet underside, with black tea and fruit juice notes accenting the finish. As the cup cools a bit, these top notes take more of a pronounced roll in the cup profile, flavors of apple juice, fruit tea, and a tart lychee hint name a few. There is a complex array of fruited qualities across a wide roast range, and sweetness that's like raw cane juice offers a nice counterpoint to the top note complexity. Full City roasts are incredibly bittersweet, and a flavor of high % cacao is complimented by a dark grape note. This Caicedo microlot is quite fruited at a wide roast range, and this may be due in part to the longer fermentation times that are typical in this high altitude region.