Colombia Timana Principales Lotes

Incredible sweetness, all the way up to 2nd snaps! Dark honey and blackberry, with top tones of black tea, cooked fruits, and mulling spices. Middle roasts are fantastic. City+ to Full City+. Great as espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Nov 16 2015
Lot size 9bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra, Typica, Variedad Colombia
Grade Estate
Appearance .6 d/300gr, 15+ screen
Roast Recommendations City+ to Full City+; this does well at a wide range of roasts, even shows well lighter than our recommendation, I just feel that balance is found at a minimum of City+.
Weight 1 LB
Recommended for Espresso Yes
This coffee represents a blend of the best lots that we cupped from the Timan area of Huila (the first photo is looking down at the town from above). We constructed this from a very small group of producers, many of them neighboring farms in the highland areas surrounding Timan town. They are part of a larger 100+ member association, who help provide agronomical support to the farmers (subsidized fertilizers and seed, soil analysis, loans for infrastructure, etc) and export of their coffees. We're in our second year working with this particular group, and the samples we cupped were very impressive. Most farms are planted in Caturra, Variedad Colombia, and some Typica, planted 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.
This blended lot turned out quite well. The dry grounds have a base sweetness of raw honey with a nice scent of cherry and toasted almond in the foreground. At Full City, a bittersweet mix of dark chocolate and caramel smells a bit like "Rolo" candies. Adding hot water pulls out a caramel and honey aroma, with faint suggestions of dried fruit. We took one roast to 2nd snaps too (a happy accident!), and the aroma is like roasted cacao nibs and molasses, an unexpected sweetness at such a dark roast! You can develop quite a bit of sweetness with this coffee, and it shows very well in the City+ and Full City range. Acidity is moderate, a bit like blackberry, and remains intact all the way up to Full City. City and City+ roasts show notes of apple, mulling spice, and black tea as the cup cools, atop convincing sweetness of dark honey. As you near Full City, roast tones bring out some dark fruit notes, as well as a nice rich chocolate flavor that holds on in the finish. And Full City+ is incredibly bittersweet, what starts as dark, cooked fruit sweetness, gives way to lasting cacao bar flavor. A weighty bodied coffee, darker roasts make incredible SO espressos, intertwined flavors of fruited-sweetness, and cocoa bittering that hang on for days.