Raw sugar sweetness gives way to delicate top notes of red raspberry, cherry, plum and pomegranate with baking spices marking the aroma. Acidity is like brisk black tea. City to City+.
|Drying Method||Covered Sun-dried|
|Arrival date||April 2019 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Heirloom Caturra|
|Appearance||.6 d/300gr, 16-19 Screen|
|Roast Recommendations||City to City+|
This microlot from our latest container of Colombia arrivals comes to us from the Pavon Valley area of Urrao, Antioquia. Urrao is a unique growing region for many reasons. Coffee farmers are afforded high altitudes (the valley floor starts at 1800 meters, farms planted up to 2100!), regular rainfall, and an ideal temperature range for growing coffee almost year round (centered around 2 main harvests). There is also an heirloom cultivar found at a lot of farms in Urrao that we don't see in other parts of the country. As best as we can tell, this cultivar (locally referred to as "Caturra Chiroso") is a natural regression of Caturra, standing out from other cultivars by tree height, and the elongated and narrow-shaped cherries/seeds that look an awful lot like Typica. And perhaps most important, the cup is known to be fruit forward, and even floral. Passed from one neighbor to the next, several farmers have taken to planting their farms exclusively in this heirloom cultivar. The three farms that make up this lot are 1 - 3 hectares in size, and planted entirely in this heirloom Caturra. These are fully-washed coffees processed at their homes. Fermentation times in Urrao tend to be on the long side in comparison to other parts of the country, partly because of the cold weather and water, but also because farmers tend to mix process batches over the course of a few days, changing out the water daily to avoid over fermentation. It works well given the climate, and no surprise Urrao coffees tend to be some of the more fruit-forward Colombian coffees we buy.
The patient drinker will be rewarded, as the cooling cup reveals much in the way of delicate top note complexity and rounded sweetness. The ground coffee of light roasts has layered raw sugar scents like panela, dark muscovado, turbinado, and more. Some fruited aspects come through too, a dried cherry smell is something we noted at City roast level. The wet aroma sees a boost in fruited characteristics, plum and berry notes make for a lively aroma at City+ and Full City, while lighter roasts see an aromatic floral note released in the steam. From the first sips of the hot coffee, flavors of plum and berry peek out from beneath a grounding raw sugar sweetness, and something akin to baking spice accents the aroma. City+ roasts do develop a fair amount of cocoa bittersweetness, but when kept well outside 2nd snaps, it doesn't detract from fruited complexity. The cooling cup makes way for subtle top notes of red raspberry, cherry, and a tart pomegranate flavor. Acidity has the briskness of black tea, and adds welcome structure to the complex cup flavors. At a range of City to City+ roast level, this heirloom Caturra microlot is a standout cup of coffee, perfect for a special pour-over or small-batch brew.