|Region||La Union, Nariño|
|Processing||Wet Processed, then SWP Decaf|
|Drying Method||Patio Dried, Covered|
|Arrival date||December 2017 Arrival|
|Appearance||.6 d/300gr, 15+ screen|
|Roast Recommendations||City+ to Full City|
A custom Swiss Water decaf from one of our fresh Colombia arrivals. We built this small producer blend from the coffees of small farmers in the La Union area, northwestern Nariño Department. They belong to a local farmer's association in the vereda Buenos Aires, most of them situated in the hills not far outside of town, and a couple of the farms also in the neighboring vereda La Jacoba as well. Their farms are planted in Caturra and Variedad Colombia (F4 and F6 types), and most farmers manage a few hectares of coffee (generally speaking, there's 3 - 5k coffee trees planted per hectare). This coffee was also sold as a non-decaf coffee when it arrived in late July, and like the non-decaf sibling, the decaf version tastes great at a wide range of roasts, and makes for a balanced brewed coffee, as well as a bittersweet espresso.
City+ roasts produce a nice balance of sweetness and cocoa roast bittering qualities, that come off in the dry grounds like caramel and chocolate mousse, an intense bittersweetness. Adding hot water only intensifies the effect, and I find wafts of high % dark chocolate, and sugar browning smells in the steam. There's an unexpected pear note too that is released when breaking through the crust. That latter aspect precurses a fruited side found in the brewed coffee too, and the layers of cup flavors are pealed back in an order similar to the aromatic impressions. Dark chocolate notes play a heavy role in the hot cup, a bittersweet mix of sugary sweetness and roast tone that come off like dark chocolate brownie, or torte. As the cup cools a bit, the flavors shift toward fruited dark chocolate, dried pear and apple laced through chocolate truffle. This coffee really is all about balanced bittersweetness, and with big body, makes for an excellent option for milk drinks, especially when used as espresso. This would make an excellent decaf cappucino.