Colombia Pedregal Misael Hurtado Micro-lot

The cup is nuanced with a nice floral aspect that is reminiscent of the flavor of vanilla caramel. The body is syrupy and carries with it a heaviness in mouthfeel that helps highlight fruited notes like juicing oranges, tamarind, and nectarine. After a few days of post-roast rest, the City+ roast has amazing tactile body, complex layers of sweetness, and hints of sweet spice. Developed roasts have a clean note of hazelnut that melds together with a creamy cocoa flavor, hanging around in the finish. City to Full City.
Out of stock
89.2
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Covered Bed Sun-dried
Arrival date Jan 28 2013
Lot size 6bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade 15+ Estate Grade
Appearance .0 d/300gr, 15+ screen
Roast Recommendations We roasted this coffee from City to Full City, and all tasted great. I think somewhere in between City+ and Full City will find the balance that this coffee is capable of producing.
Weight 1 LB
Misael Hurtado's farm is located in the Municipality of Agua Blanca. We've had several coffees from this area which have been characteristically lively in cup quality, and this lot is no exception. There are only a few dozen folks in Agua Blanca, and most are farming coffee (and the majority of them are named "Penna", which you may recall from our previous offers this year). These folks are more than adept at picking the ripest coffee cherry, making sure that the least amount of over and under ripes make it into day lot separation. Not only does this result in a higher yield of what we call "1st quality" coffee (which they are paid the highest for), but this also makes the final stages of dry milling much simpler. They manually depulp their fruit on hand-crank machines, ferment in tiled tanks, wash thoroughly in a second tiled tank and dry their coffee gently on covered, raised beds. It's a simple process, but one that results in some of the highest quality coffees that make it onto our cupping table.
This lot has a balance that we've come to look for in coffees from Pedregal - deep sugared sweetness, clear acidity, and with just the right amount of fruit complexity. The dry grounds smell of toasted sugar, and with a fruited note of Turkish apricot - the bright orange dried apricots that have a sort of fresh fruit juice smell to them. Developed roasts have more of a honeyed smell, along with a touch of toasted marshmallow and chocolate bar, which carries over into the wet ground. Breaking the crust brings up aroma of baking butterscotch brownies, with light brown sugar and cinnamon. The cup is nuanced with a nice floral aspect that is reminiscent of the flavor of vanilla caramel. The body is syrupy and carries with it a heaviness in mouthfeel that helps highlight fruited notes like juicing oranges, tamarind, and nectarine. After a few days of post-roast rest, the City+ roast has amazing tactile body, complex layers of sweetness, and hints of sweet spice. Developed roasts have a clean note of hazelnut that melds together with a creamy cocoa flavor, hanging around in the finish. This coffee will shine in the brewer, as well as make an incredible SO espresso.