Balanced bittersweetness at City+ and Full City, bittering cacao notes offset by caramelizing sugar, and as the cup cools, top notes of Lipton black tea and Brazil nut, and a muted raisin note come through in the finish. City+ to Full City+.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Dried, Covered|
|Cultivar Detail||Caturra, Variedad Colombia, Typica|
|Appearance||.7 d/300gr, 15-18 Screen|
|Roast Recommendations||City+ to Full City+|
No surprise that this lot we're calling "Tres Productores" is a blend of three producer's coffees. They are members of an association in the Pitalito region, Huila Department. The farms are planted in a mix of Caturra and Variedad Colombia, a disease resistant strain that is a cross between Caturra and Timor hybrid, and is heavily promoted by the Colombian Coffee Growers Federation ("FNC"). All three coffees that make up this blend are wet processed, meaning the coffee cherry is depulped using hand cranked or small mechanized depulping machines to remove the outer cherry and most of the fruit, then fermenting in a tank in order to remove the remaining sticky layer of fruit mucilage before laying to dry in parabolic drying rooms. This type of processing tends to produce a clean cup, and are much more probably to allow acidic impressions to shine through. This exterior color of this coffee is fairly uniform when roasting, even at lighter levels, though I did pick out a few quaker and semi-quaker beans from my roast batches. These are easy to spot as they are much lighter than the other beans, often puffy and smooth, and can add a nutty flavor to the cup when there's a large amount.
Almond and sweetened dark cocoa smells are produced when grinding City+ roasts, along with an understated raisin-like fruit smell. The wet aroma shares similarities with fresh baked chocolate brownies, a rich bittersweet chocolate smell coming up off the steam, with a contrasting savory nut scent. City+ roasts brew well, as did my Full City roast, both offering a level of sweetness that balances out bittering characteristics to be expected in coffee. That is a lot of what coffee is after all, bittering tones that are offset by the development of sugars, and perhaps further obfuscated by volatile compounds that affect aromatic top notes (which is what we tend to talk more about). Those bittering cacao-like flavors are offset, and the sweetness in middle roasts is like caramelizing brown sugar, producing a slightly pungent bittersweetness. As the cup cools I sense mild top notes of Lipton black tea and Brazil nut, and a muted raisin flavor in the long aftertaste. Body is silky at these roast levels, and flecks of dark cocoa at City+ are built out significantly when the roast is taken to Full City and beyond.