Middle roasts show persistent raw to pectin sugar sweetness, a flavor matrix at City+ that finds parity with raisin bread pudding; raisiny sweetness, almond, and sweet spongy cake. Cocoa builds at deeper roasts, offering lasting bittersweetness. City to Full City+. Great for espresso.
|Region||Buesaco, Nariño, Cauca|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Dried, Covered|
|Arrival date||December 2017 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Caturra, Variedad Colombia, Typica|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City to Full City+|
Los Buesacos is a blend made up from the coffees of roughly a dozen small producers just outside Buesaco town, Nariño. We put this blend together after cupping a high volume of samples at the association they belong to in Buesaco town, the goal being to separate out any coffees that score 86 points and above, which at a minimum insures the producer a premium that's 50% higher than the association's going rate (in the case of coffees we score micro-lot, the producer is paid a little more than twice the standard price). The local coffee association is a new venture started by two brothers who stepped out on their own to offer a more direct and transparent option than some of the local competitors. Association membership is growing, and we tasted some truly impressive coffees when cupping at their warehouse on our last visit. Farms are typically planted in Caturra and Variedad Colombia (F4 and F6 types), grown at altitudes between 1700 and 2000 meters, and each contributing lot in this batch are fully washed.
At City roast level, the dry fragrance is laced with butterscotch and almond smells, like candied nut bar, or almond brittle candy. With a shade more development, there's a fruited accent that's like a dark dried stone fruit, or raisin smell, and blends in nicely with a solid core bittersweetness. The wet aroma smells caramely sweet, a buttery dark caramel smell lifted from the wetted grounds, with a coffee-bittering accent that together produce a smell of dark caramel popcorn. That caramel popcorn aspect is apparent in the cup too, especially in my lightest City roast. The flavors up front are a bit like roasted corn and caramelizing sugars, a sweet/savory mix, that gives way to layers of raw sugars and toasted nut tones as the cup temperature cools. There's a return to aspects of nut brittle candy that was sensed in the smells, and the finish leaves behind roasty almond flavor laced with a sweet toffee accent. Full City adds in a ribbon of bittering chocolate roast tone, that while it's particularly dominant when the coffee is hot, shifts toward toasted raw sugar sweetness as the cup cools down a bit.