Colombia Timana Santa Barbara

Cocoa nibs and panela sugar aroma give way to cooked pear and apple notes. A nice balance of caramelized sugars and fine chocolate bittersweet flavors. Brightness is punched up as the cup cools. A great drinking coffee! City+ to Full City levels yield balance.
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
Lot size 18bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade Estate grade 15+ screen
Appearance .6 d/300gr, 15+ screen
Roast Recommendations City+ to Full City levels will yield balance, complexity, and defined acidity. It works in a wider range of roast levels.
Weight 1 LB
Recommended for Espresso Yes
This is a microlot from two producers in Huila; Celso Rojas and Jose Luis Olivares. These producers are both from the Municipality of Timana, a region where our interest is growing, partly due to the quality-focused work of a local Timana cooperative. It starts with a fairly high price being paid for parchment coffee, right now around 1,000,000 peso range for our base quality. Competition for Huila coffee is high, so paying high prices comes with the territory. And the premium we pay for the 'microlot' quality coffee sees an additional payment returned to the farmer, and immediately upon our approval of the sample (unique, and actually due to the good work being done by the intermediary group we work with, who handle financing and quite a bit of pre-selection for us). Anyway, these two producers are from the Santa Barbara Vereda, altitudes starting above 1500 meters, and planting mostly Caturra with some Variedad Colombia. We combined these 2 producer lots based on similar flavor profiles, and the fact that each had such small production it was difficult to export them separately.
The dry fragrance is very attractive; caramel, cocoa nibs and panela (the home-processed cakes of local, raw Colombia sugar). On the break, the wet aroma has butterscotch sweetness, vanilla and a suggestion of apple candy. The cup has competing elements of fruit and roast-generated sweet/bittersweet tones. Caramelized sugars are dominant well into the long finish, with fine chocolate complexity emerging at the Full City roast level. Cooked pear and apple peek out from behind the roast flavors, and fade into the cocoa-based bittersweetness. The brightness is punched up as the cup cools,and the body rates as moderate, but along with the chocolate flavors comes off as quite substantial. It's just great drinking coffee!