Deliciously-fruited Urrao coffee, stewed plum and dried fig, a soft citrus note, dense sweetness of panela and molasses. Chocolate and berry when roasted dark. City to Full City.
|Region||Valle de Pavón, Urrao, Antioquia|
|Drying Method||Patio Dried, Covered|
|Arrival date||October 2019 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Bourbon, Heirloom Caturra ("Chiroso")|
|Appearance||.4 d/300gr, 17-19 Screen|
|Roast Recommendations||City to Full City|
Los Palomos is a farm run by Leonardo Henao, a man with a long history in coffee, though not originally on the end of actual farming. He's spent many years working as a sort of liaison between farmers and exporters, and continues to do this type of work today. A couple years back however, Leo decided to make the jump to farmer as well, buying a few hectares in the heart of a region called Valle de Pavon, Urrao. This highland region of Antioquia starts at 1850+ meters on the valley floor and coffee is planted at Los Palomos as high as 2100 meters. Cold water springs are plentiful and make for slightly longer fermentation times (around 24 hours), which lends to the unique cup profile we're finding in this particular area. The coffees we're buying from this region are often fruit-forward - due in part to the confluence of long fermentation times, high altitude, varietal, and climate - but with cleanliness, no edgey, or vinegar flavors that come with over-fermentation. Rains persist throughout the year seeing coffee on the trees every 3 weeks or so. Because of this, like Inza on the opposite side of the country, Urrao has two "peak" harvests instead of the common "main" and then the much smaller "fly" crops. We're going on five years now of working closely with Mr. Henao and some the 10,000+ new trees he planted when acquiring Los Palomos have had their first harvest hence the slightly larger bag count. You can expect another 10 bags in April.
The coffee from Los Palomos is always such a pleasure to cup, and unlike the tiny lot-size, the profile is "big" in every sense of the word. This latest arrival shows the high level of sweet fruit and raw sugar flavors that we've come to expect. The fragrance is potent coming out of the grinder, smelling of dark dried stone fruits, with a rustic hint like fig or date, along with dense panela sugar sweetness. Intensity builds in the wet aroma pulling our focus to a black strap molasses smell, along with a scent of cooked plum. City and City+ roasts display stewed plum fruit flavors up front, fading to a nice interplay of dried black fig and something citrus-like in flavor. Acidity is moderate if not mild, but a citrus pulp flavor in the finish adds to overall perception of brightness. Full City roasts usher in layers of chocolate bittersweets, dark fruit and a buoyant body. City+ is a good roast level to start with, where a pleasant flavor exchange of complex fruit and sugar notes are the focus, layers of dark cocoa more on the subtle side. Ideal for pour-over brewing.