Underlying burned sugar sweetness, accents of dried apricot and baked apple. Bittersweet bass notes at deeper roast levels, apple-like acidity across a wide roast range. City to Full City+.
|Region||Vereda Agua Blanca, Inzá, Cauca|
|Processing||Wet Process (Washed)|
|Drying Method||Covered Sun-dried|
|Arrival date||April 2019 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Caturra, Variedad Colombia|
|Appearance||.6 d/300gr, 15+ Screen|
|Roast Recommendations||City to Full City+|
You may be familiar with the name "Los Palomos" because of the small lots we've purchased from the Urrao coffe farm we've purchased in past years. This is the sister farm in the south in Inzá, Cauca, also owned and operated by Leonardo Henao. Leo's worn many hats in his years of coffee work including farmer outreach, studying agronomy and fermentation at University, handling logistics for coffee exporters, and managing his own farms name a few. Palomos del Sur was already planted in coffee when Leo bought the land, planted mostly in Variedad Colombia and Castillo. Since acquisition, Leo and farm manager Robinson Pillimué managed to plant several thousand new Caturra trees, and have many more cultivars in their nursery that will go in the ground in the coming year: Bourbon, Yellow and Red Caturra, Gesha, and others. This is the third harvest since under their care, and mostly a separation of the Variedad Colombia trees, along with some older Caturras in small amount. The farm ranges from 1750 to about 1900 meters above sea level, and the coffee seeds are quite dense, meaning they can take the heat in the roaster. This also means that it's a good candidate for darker roasting as the tight cellular structure of the seed is more difficult to fracture during the cracking stage of the roast.
The dry fragrance of Palomos del Sur has a honey sweet smell at City+ roast level, sticky dried fruit smells accenting the ground coffee. Our Full City roast smelled like sweetened bran muffin with raisin baked in. The wet aroma has a dense sweetness of molasses syrup, with date and fig smells escaping with the steam when breaking through the wetted crust. Brewing City roasts shows an underlying burned sugar sweetness and fruit flavors like dried apricot. City+ roasts are a bit more fruited than City, taking on a baked apple character with more of the caramelizing sweetness and was my favorite roast level. That said, both light and darker roasts proved to be very sweet brews, lightly fruited, and the darker the roast the deeper the bass notes. Acidity comes through at all three levels adding apple-like brightness to the coffee.