Colombia Pavon -La Galunga "Ofir"

Complex sugar and fruits define the cup. Welch's grape, plum and red apple, along with layers of caramelizing sugar sweetness. City+ to Full City+.
Out of stock
87.7
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate No
Region South America
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Nov 16 2015
Lot size 16bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Cultivar Detail Caturra, Heirloom Varietals
Grade Estate
Appearance .6 d per 300 grams, 15-18 Screen
Roast Recommendations City+ to Full City+; works at a wide range of roasts
Weight 1 LB
This lot from Urrao, Antioquia was submitted under a single producer's name, "Maria Ofir", but is actually a blend of her's and her neighbor's coffees. This is a case where the individual lots are so small that they as a group decided to submit as one larger lot of coffee (16 bags, in this case). Each of the 5 neighbors process their own coffee onsite, wet-processing with overnight fermentation, and then laying out on raised beds in enclosed "parabolicos" - basically greenhouse-like structures that have mesh-lined, elevated drying beds that help to facilitate even drying (this region sees a lot of rain too, so enclosed drying rooms are a must). La Galunga valley floor measures right around 1900 meters, and these farms are as high as 2100 meters above sea level. The region of Urrao is cold, and so is the water they use for processing, which means for slightly longer fermentation times to remove the sticky mucilage layer. This lot is a blend of Caturra, Variedad Colombia, and an heirloom variety they are saying is a regression of Caturra, which produces elongated cherry and seeds that look a lot like Typica. They're very easy to spot in the green coffee, so have a look and you'll see what I mean. The first photo is the La Galunga river which runs along the valley below these farms.
An amalgamation of dry fruit-leather and baked sugar smells come up from the fresh ground coffee, both City and City+ roasts boasting a 'big' sweetness, but the latter winning us over. Even at Full City, the sweetness seems to overpower roast tones. The wet aroma at City+ has a near-floral expression, perfumed sugar smells, graham cracker crust, and a touch of peach syrup on the break. The fruited aspects in the middle roast range are juicy, like fresh plum, red apple, even a touch of a sort of Welch's grape juice. Body too is heavy, much like apple juice, that seems to enhance a malic-like acidity low in the profile. This is really a mouth-pleasing coffee, and with a burned sugar sweetness that holds on in the aftertaste. Waiting a day or two post roast, flavors are well-rested, and a pour-overs are so caramel sweet up front, with fruited notes highlighting the middle and finish. The deeper roasts have a baker's cocoa flavor underneath, a pleasantly bittering cocoa flavor that shows itself in the long finish. Full City to FC+ will make for a great espresso option too, heavy chocolate tones up front, interplaying with fruited top notes at the tail end.