Colombia Tolima - Finca Las Florestales

Out of stock
  • Process Method No
  • Farm Gate No
Region South America
Grade Estate Grade
Appearance .2 d/300gr, 15-17 Screen
Roast Recommendations City+to Full City is recommended
Weight 1 LB
This lot is a family effort, as small-farm coffees so often are. Maximino Gutierrez and the adjacent farms of his brothers and sons. they call it Finca Las Florestales, and it has already been recognized with a #11 spot in a recent Cup of Excellence competition. The family grows 100% Caturra cultivar at the end of this remote valley, at altitudes between 1600 - 1800 meters. It's consistently been a standout coffee from the Herrera area, and this has to do with the careful drying of the parchment on the rook of their home! Yes, as in Yemen, they created a flat roof "raised bed" for coffee drying. (It also protects the coffee from theives and FARC guerillas, because unfortunately the area is fairly unstable. Even though I am going to Colombia next week, I can't visit this microregion. But Genevieve Kappler, the "coffee investigator" who sourced this lot for us, was able to go and shared these pictures of Florestales and the Gutierrez family). Anyway, drying is a big issue, and they even cover the coffee if it is too hot out, to avoid drying it too quickly. Maximino's total production is about 5-10 bags of coffee, so the family needs to combine their lots together to form something a bit larger (this year, 21 bags). They use a demucilage machine but then finish the coffee with overnight wet-fermentation, and then a rinse in pure water. The key is perhaps the careful drying I mentioned before, and the coffee is stored overnight in their house. The location is so remote that getting the coffee out of the valley can be an ordeal. The road was washed out for part of the coffee harvest time, and traverses a steep cliff (where more than a few trucks have gone over the edge with their coffee loads!) I initially cupped this coffee blind, with a bunch of small lots, and it jumped out from the rest. The dry fragrance of the grounds has that nice Colombia intensity and balance; some fruited aromas, some savory hints, some chocolate bittersweetness. The wet aromatics feature sweet, raisin fruited tones, plum, and bittersweetness. The cup has a great range, with bright fruited sweetness, the dried fruits detected in the aromatics (raisin, plum), and tangy bittersweet finish. As it cools, the fruits come forward, with a slight winey, tannic edge. The aggressive character of the finish becomes more clear too, a pleasant "coffee bitterness" that let's you know, well, you aren't drinking tea! The in the cool cup, the fruits also possess peach and floral (hibiscus) aspects. It's an accessible coffee too, and (it may shock you that I write this) but it seems like a cup capable of standing up to a moderate amount of milk/cream. Of course, I hypothesize ...