A sweetness like date sugar holds complex cup flavors together; raisin, berry jam, orange rind and sweet basil. Hefty body and rich cacao in dark roasts. City+ to Full City+. Good for espresso.
|Drying Method||Covered Sun-dried|
|Arrival date||April 2019 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Caturra, Variedad Colombia, Typica|
|Appearance||.6 d/300gr, 15+ Screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
This coffee represents a blend of some of the better lots we cupped from the Timaná area of Huila. We constructed this from a small group of producers in the surrounding highlands who deliver their coffee to an association in Timaná town. There are several hundred registered members at this point and the association help provide agronomical support to the farmers (subsidized fertilizers and seed, soil analysis, loans for infrastructure, etc) and of course, help to find international buyers for their coffees. Most farms are planted in Caturra, Variedad Colombia and some Typica, situated between 1500 - 1800 meters above sea level. Processing is handled at the farm, or in the home, with small mechanical pulping machines, and the coffee is dried on raised parabolic beds.
It's so good to have Timana coffee once again, and this lot recalls some of the more fruit-forward coffees we've bought from this region and cooperative in particular. The smells come off like a coffee that underwent long fermentation times, though far from hitting over-fermented or 'boozy'. The aroma has elements of berry reduced with sugar, some dried tropical fruit character, and a subtle green herbal accent note. That latter aspect comes through more clearly in the brewed coffee and adds something like a fresh basil leaf flavor note to the fruited underlay. The cooling coffee has glimpses of date sugar, red raisin, berry jam and orange peel. There's a rindy citrus flavor that lingers in the finish and fades to cocoa powder aftertaste. The cup is hefty in every way, not the least of which is body. Full City roasts are chocolatey, which as you move through it shows a nice dark berry note just beneath the surface. I brewed this coffee at 3 days rest and found the fruited flavors to be much more integrated into unrefined sweetness. Not sure which I preferred, but it certainly settles down some after letting off CO2 for a couple days or more.