We have some scheduled site maintenance to take care of, so our shopping cart will be down for about an hour starting at 6am PST on Wed. 10/17. You can still window shop...you just won't be able to buy anything until around 7am. Sorry for the trouble and thanks for your patience.
Last year we carried a single-producer lot from Luis Flores. This year his harvest was a bit low to offer solo, but luckily his son, Jamid, submitted a similar sized lot that cupped at the same level of his father's coffee. And so we blended the two together for this offer. Their farms are located in the Panteos vereda of Timana, a hilly village not far above the main city. Luis's farm, Los Cauchos, sits between 1490 and 1750 meters, planted mostly in Caturra, with some Variedad Colombia as well. They process the coffee onsite with hand-crank pulper, fermentation for 2 days, and then drying on his rooftop. Panteos sits at the base of a 2400 meter peak, and cool air flows down the mountainside, slowing down both coffee shrub maturation, and drying time. The result is a densely sweet coffee, slightly fruited, and with pristine acidity. The Flores family also grow sugar cane and have an amazing old hand crank press that we got to use during a visit. The fresh cane juice has an amazing richness, triggering retronasal response to the unrefined nature or the sugars - an experience that leaves me sensing it in their coffee as well!
Grinding the coffee lets off a scent of butter cookie and spice - clove and cinnamon. Deeper roast levels are resinous, honeyed and sweet, more distinguishable smells with the addition of hot water. The wet aromatics are amazingly sweet, honey and dried apple, City+ to Full City roasts being the most fragrant. In the cup, we found City roasts to be a bit too light for our taste, yielding a profile on the grain/nut side of things (acidity is still nice). This is a dense coffee though, so perhaps lengthening the roast time would help better develop sweetness. At any rate, our City+ to Full City roasts showed like a completely different coffee - plum and pear notes, light citrus oil, fruited chocolate bar, and apple-like acidity. It has a creamy mouthfeel, which carries these flavors really well, and results in a really long finish. Fruit and chocolate flavors build as the cup cools, and the aftertaste slowly fades into a bittering cacao nib flavor. This coffee's acidity is so clear, and remains intact at these darker roast levels too, making for an extremely structured cup. These Full City roasts will also work great as a dual purpose coffee.