Colombia Cauca - Portilla-Camayo

A very sweet cup of coffee, with an up-front sweetness of light brown sugar and vanilla cream caramels. Fruits emerge as the cup cools with Bartlett pear and plum as the backdrop. The mouthfeel is silky like apple juice, and acidity tart and lively - think green apple. Toasted caramel dominates the finish and sweetness holds on long into the finish. A great brewed coffee and single-origin espresso option. City to Full City+.
Out of stock
87.7
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Covered Bed Sun-dried
Arrival date Dec 11 2013
Lot size 37bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade SHB EP Prep
Appearance .2 d/300gr, 15+ screen
Roast Recommendations City through Full City for brewed coffee, Full City to Full City+ for use as espresso sans 2nd crack
Weight 1 LB
Recommended for Espresso Yes
Like much of Colombia, the Department of Cauca is home to some very high altitude farms, many breaching the 2000 masl mark. This particular lot is a blend of two coffees from farms along the road to Pedregal - an area we worked heavily in last year. The majority is made up of coffee from Diego Portilla who lives and farms in the small hamlet of Cajidio. We added a few bags from farmer Arturo Camayo as well, who is from the neighboring town of Totoro. These two coffees complimented each other nicely when we originally cupped farm samples, and so it made sense to mill together into what turned out to be fantastic microlot coffee. These are "traditionally" processed coffees in that they are processed onsite in manual/hand crank depulping devices, washed and fermented in a single tank, and then dried out on raised, parabolic beds. This simple yet beautiful process has been used for a very long time and has produced some of the best Colombian coffees we've tasted. There's a real advantage to having a farmer who knows optimal picking strategies and processing technics oversee the entire process from picking cherry to drying parchment coffee. Caturra still reigns supreme on these farms and we've even found small amounts of Bourbon and Typica mixed in with it.
This lot from Inza has a nice profile of fresh fruits and sugar complexity. This is first indicated in the dry fragrance, and I don't like to use descriptors that have to do with wine, but there's a sort of fresh grape scent that shares similarity to young grape wines like vino verde. It's subtle, but pleasing, and with notes of pear and honey, as well as a lingering note of raw cane juice. Hot water brings on a saturated caramel smell in the wet coffee crust, with praline nut coming up off the break. Dark roasts are also very sweet and with notes of butter brickel ice cream and sugary brittle candy. All this makes for a very sweet cup of coffee, with an up-front sweetness of light brown sugar and vanilla cream caramels. Fruits emerge as the cup cools with Bartlett pear and plum as the backdrop. The mouthfeel is silky like apple juice, and acidity tart and lively - think green apple. Toasted caramel dominates the finish and sweetness holds on long into the finish. A great brewed coffee and single-origin espresso option.