Colombia Narino San Gerardo

San Gerardo is loaded with ripe fruits in the cup. White peach, nectarine, pomello, and pink grapefruit stand out, but the variety multiplies as the cup cools. Room temperature brought out more tropical fruit punch flavors like pineapple and star fruit. There's still a sugar browning quality to this coffee, especially at more developed roast levels, but it provides more of a backdrop to the complex fruit sweetness. San Gerardo will work for SO espresso. City+ is ideal for drip, Full City for espresso.
Out of stock
89.1
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Sep 7 2012
Lot size 3bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade Excelso
Appearance .0 d/300gr, 15+ screen
Roast Recommendations City+ is ideal to capture all of the complexity this coffee has to offer.
Weight 1 LB
Recommended for Espresso Yes
This year we're excited to source Colombian coffees from areas new and exciting to Sweet Maria's. However, this territory is "old hat" to our newly hired coffee sourcer, Aleco Chagounis, who's worked with small holder farmers from Narino for quite some time, forging relationships with farmers who are intent on careful cherry selection and processing. Narino is the southernmost province in Colombia, bordering Ecuador. This is a very unique part of Colombia in that coffee can be grown at extremely high altitudes due to the climate that is a result of being in close proximity to the Equator. This particular lot comes from a farm in the highlands above Taminango, and is particularly small, resulting in only a few bags a year. We've spent countless cupping hours and several trips to origin in order bring you world class coffees from this area, and San Gerardo definitely ranks among the top lots.
The coffees that we've brought in this year from the Narino region have amazing aromatics, sharing many dominant characteristics in both aroma and cup. San Gerardo is one of the more special examples of just how delicate and special these coffees can be. As tired as we are of using "honey" as a descriptor, it's just the plain truth - the dry grounds of this coffee smell strongly of raw honey, beeswax and all. They're also fruited with dried apricot and peach, and have a hint of black tea leaf as well. The wet aroma has so much complex sugar browning, with turbinado, caramel, and butterscotch on the break. Breaking the crust of darker roasts brings up the smell of baked butternut squash with sweet cream butter and brown sugar. San Gerardo is loaded with ripe fruits in the cup. White peach, nectarine, pomello, and pink grapefruit stand out, but the variety multiplies as the cup cools. Room temperature brought out more tropical fruit punch flavors like pineapple and star fruit. There's still a sugar browning quality to this coffee, especially at more developed roast levels, but it provides more of a backdrop to the complex fruit sweetness. San Gerardo will work as a SO espresso, however, we think the full potential of this coffee is found in the cup at a roast level of City+.