An aroma of baked goods, pecan pie, honey wheat bars. Balanced bittersweetness in the brew with flavors of brown sugar, cola, chocolate, and dried fruit accents. City+ to Full City+. Good for espresso.
|Drying Method||Covered Sun-dried|
|Arrival date||April 2019 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Caturra, Variedad Colombia, Typica|
|Appearance||.7 d/300gr, 16-19 Screen - some partial quakers in the 300 grams we sorted through|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
It's been a couple years since our last Timaná coffee and we're really excited to have it back in stock. This coffee represents a blend of some of the better lots we cupped from the Timaná area of Huila. We constructed this from a small group of producers in the surrounding highlands who deliver their coffee to an association in Timaná town. There are several hundred registered members at this point and the association help provide agronomical support to the farmers (subsidized fertilizers and seed, soil analysis, loans for infrastructure, etc) and of course, help to find international buyers for their coffees. Most farms are planted in Caturra, Variedad Colombia and some Typica, situated between 1500 - 1700 meters above sea level. Processing is handled at the farm, or in the home, with small mechanical pulping machines, and the coffee is dried on raised parabolic beds.
The dry grounds have a smell of baked goods, honey wheat bars, a ginger powder hint. Adding hot water brings out a complex sweetness that reminds me of pecan pie filling, like brown sugar or dark corn syrup cooked with butter. In the cup, acidity is mild to moderate all the way up to Full City. City+ roasts show notes dark sugar and Dutch cocoa as the cup cools. As you near Full City, roast development brings out dark fruit accents and a cola soda sweetness, as well as a rich chocolate roast flavor that holds on in the finish. And Full City+ is incredibly bittersweet, what starts as dark cocoa dominance makes way for touches of fried fruit and anise. This is a coffee I'd drink day in and day out, middle roasts offering the perfect balance of sweet and bitter tones and makes a chocolate centered espresso option too.