Colombia "Dos Payasos de Tolima"

Works at a wide range of roasts; golden raisin, nuts, apple-like brightness, cinnamon stick, clove, tart, drying finish. The body isn't heavy, but syrupy in mouthfeel to balance out the brighter aspects of the cup. City through Full City+.
Out of stock
86.6
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Sun Dried on Rooftop
Arrival date Apr 8 2012
Lot size 73bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra, Typica
Grade Smallholder blend
Appearance .0 d/300gr, 17-18 Screen
Roast Recommendations City roast through Full City+ works well.
Weight 1 LB
Recommended for Espresso Yes
This is the fifth "edition" from small-farm selections in the Tolima department of Colombia. Tolima is one of my favorite coffee origins in Colombia, and the Tolima microlot offerings we evaluate through our Colombia farm gate program are some of my highest rated. Most of the lots are from Herrera and Rioblanco areas, a remote zone that is fairly difficult to access compared to other coffee areas. Part of the issue is that Tolima was one of the last active FARC areas where the conflict between the government, paramilitary and FARC continued. Sadly is is always the farmers who are held to the land who suffer. Still, we work the through local Cooperative called Asoceas to access their fantastic coffees, and have designated this blend as "Dos Payasos de Tolima" as a riff on the first lot we called Los Pijaos de Tolima. As you might guess, payaso means clown. Not to say there is any nonsense to this lot; it's fantastic! The aromatics here are very complex and sweet. These are coffees that are really nice in the cup, but don't make the high standard for our Tolima farm-specific micro-lots. They are assembled into Dos Payasos, aiming for brightness, balanced by complex deeper-toned flavors.
The dry fragrance has hibiscus hints, almond, red apple and dark grape. Adding the hot water, the fruit has a slight winey aspect, warming spice, fig, grape and raisin. There is a nice panela sugar in the wet aroma, mole chocolate sauce, sweet beef bouillon. In the cup, lighter roasts have nut and golden raisin fruit with apple-like brightness. The finish has a pleasant tart, drying quality, a bit like apple skins. There are spices as well; cinnamon stick, clove. Caramel and spice linger as the cup cools, as well as orange spice tea. The body isn't heavy, but syrupy in mouthfeel to balance out the brighter aspects of the cup. Darker roasts have a nice balance and cool well, with lush chocolate notes and sultana raisin.