Raw panela sugar, dark honey sweetness with dehydrated apricot, raisin and date interspersed, and ginger powder finishing note. Full City roasts are bittersweet with a black currant accent. City to Full City. Good for espresso.
|Region||Vereda San Antonio, Inzá, Cauca|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Dried, Covered|
|Bag size||70 KG|
|Cultivar Detail||Caturra, Variedad Colombia, Typica|
|Appearance||.7 d/300gr, 15-17 screen - found a few partial quakers in my roasts|
|Roast Recommendations||City to Full City|
|Recommended for Espresso||Yes|
This blend of coffee from Inzá is made up of coffee from Vereda San Antonio, "vereda" being the equivalent of a small neighborhood. This time around we have 10 bags in total and I think the largest contribution from a singe producer was 2 bags. The province of Inzá is located in Southwestern Colombia within the greater Department of Cauca. As you make the drive from La Plata to Inzá, you follow the Rio Paez, and an eventual crossing over a suspension bridge lands you on the road to the the villages whose coffees make up this blend. Like much of Colombia, Cauca is home to some very high altitude farms, many breaching the 2000 meter mark, the coffee from this lot harvested from an altitude range of about 1600 to 2000 meters. 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, and then drying out on raised, covered beds. Most farms have a healthy amount of Caturra planted, as well as some Timor hybrids (like Variedad Colombia and Tabi) in response to the major leaf rust outbreak in the 1980's.
The dry fragrance has a brown sugar sweetness with dried fruit accents in the grounds. At City+ a brown sugar cookie smell comes alive in aroma, like pecan short bread, with dried fig and date. This coffee from San Antonio makes for a very sweet cup at a wide range of roasts, City and City+ boasting more of the raw panela sugar and dark honey sweetness sensed up front. As you move through the brew, accents of dehydrated apricot, raisin and date pieces are interspersed throughout, and a spiced flavor in the finish hints at ginger powder. The sweetness level in my Full City roast also rated high with flavors of vanilla caramels and the bittersweetness of Dutch cocoa, along with a contrasting black currant note. Bittersweet at it's core, dark roasts of San Antonio excel as espresso too.