Don Wilfredo is a coffee grower in the northeastern town of Urrao, Antioquia. The part of Urrao where he comes from has really great altitude, 1850 - 1900 meters on the valley floor, and coffee planted well above 2000. Historically coffee produced in this has been sold to the local cooperative, and blended off into large Excelso grade blends. It's over the ridge from a rain forest, and all high grown, so rain and altitude were never the problems. The temperature, however, is very cold in Urrao, with yearly averages less than optimal for coffee trees. This has changed in the last decade, and you could say that Urrao coffee growers have benefitted from rising temperatures of global warming, annual temperatures now optimal. Working with a local intermediary, we currently buy from a group of about 40 farmer families in this region, piecing together custom blended lots, as well as the occasional micro lot when enough coffee is available from a single producer. Wilfredo had 5 bags this last harvest, and we thought it deserved to be separated from the rest to highlight on it's own.
The dry fragrance has a raisin spice cake smell, like brown sugar sweetened bread, with raisins, and a concoction of cinnamon, nutmeg spices, and more. Sweet bread smells persist in the wet aromatics, pumpkin and banana walnut breads come to mind, and an incredibly sweet smell when breaking through the wetted crust that carries the denseness of pecan pie filling. The first characteristic that comes to mind when drinking the brewed coffee is "heavy", mainly refers to weight, which sits very dense on the palette. There's a strong brown sugar flavor in the hot cup, that after cooling a bit, fades to black currant and walnut notes. Acidity is moderate, especially in lighter roast applications, and tea-like in the way it seemingly clears the palette. Our City++ roast was downright juicy, a cider-like mouthfeel with apple and plum accents, and undercurrent of cocoa and brow sugar that recalls chocolate and blonde swirled brownies, with a pleasant pecan-like nuttiness in the long finish.