Fruited cup from the get go, pulpy cherry and berry, apple sauce with cinnamon, and underlying sweetness has the complexity of molasses and date sugars. Versatile coffee in the roaster. City to Full City+.
|Region||China Alta, Ibagué, Tolima|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Dried, Covered|
|Arrival date||October 2019 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Caturra, Variedad Colombia, Typica|
|Appearance||.6 d/300gr, 15+ Screen|
|Roast Recommendations||City to Full City+ - we love this coffee at a variety of roast levels|
This lot is a blend of coffees from small producers in the town of China Alta, not too far from Ibagué, Tolima's capitol city. The farmers whose coffees we purchased belong to a local coffee association in China Alta who buy the coffees from association members at a small premium and distribute some benefits to the farmers in the form of agronomical and business support. We obtained this coffee via a buying project of an intermediary we work with who look for coffees and growing regions where high caliber coffees are produced, and then with the local association's approval, offer to pay farmers a premium for the opportunity to separate out all of their coffees that meet a particular quality target. The coffees in China Alta are grown between 1850 and 1950 meters above sea level and the cultivars typically grown are Caturra and Variedad Colombia. Some of the farmers are mixing batches from up to a few days in the fermentation tanks, changing the water with each days addition in order to keep the coffee from over fermenting. This is part of the reason the coffee is fruit forward for a wet-process coffee. We weren't able to visit last year, but we are looking forward to making it out during the May/June harvest.
The ground coffee is infused with brown sugar sweetness and a cherry-like, fruited hint. The wetted grounds offer a sweet, dark molasses smell, along with more fruited characteristics that have a 'cooked' quality and a slightly wild, wine-like fruited aroma in the steam. Brewing a City roast produced a surprisingly bodied cup for such a light roast and intense sweetness too. The cup is fruited from the get go, showing pulpy fruited notes like cherry and berry, and fruit and spice accents come together like apple sauce with cinnamon. The underlying sweetness has the complexity of unrefined sugars like molasses and date sugar to some extent. Darker roasting raises deep cocoa roast tones that are offset by an exceptional sweetness and dark berry highlights. I found these darker roasts to be a good option for espresso as well, though the distilled fruited and chocolate flavor may be a bit much for some.