Colombia Valle de los Puentes

Middle roasts show persistent panela sugar sweetness, notes of dried apple, pecan pie, and candied nut. Cocoa builds at deeper roasts. City to Full City+. Great for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate No
Region South America
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Feb 24 2017
Lot size 56bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Cultivar Detail Caturra, Variedad Colombia
Grade Estate
Appearance .7 d/300gr, 15 - 18 screen
Roast Recommendations City+ to Full City+
Weight 1 LB
This is a custom blend we pieced together from many samples from the areas of La Plata, Huila and Inz, Cauca. Though La Plata and Inz are in different Departments altogether (Huila and Cauca respectively), they straddle the Pa©z river, connected at a few spots along the way by bridges; hence the name, Valle de los Puentes, or "Valley of Bridges". On our trips to this region it's a toss up where to stay the night, as the cooperatives that we work with as well as many of the farms are very close to each other. That makes multiple farm visits on the easier side, though I wouldn't call driving along many of the back roads "easy" (some of the bumpiest I've encountered!). The region is home to some very high altitude farms, many breaching the 2000 meter mark, the coffee from this lot harvested from altitudes ranging from about 1500 to 2000 meters above sea level. The way we make up these regional blends is by cupping several samples from the individual farms, separating out those that meet a certain cup criteria, and then blending them together. It's a great benefit to us (and not to mention the cup) having this level of quality control with our Colombian blends. This particular lot is made up from 9 different producers, the smallest lot being just under 1 bag, the largest weighing in at 11 bags. Most farmers use old style hand-cranked pulpers, fermenting and washing in the same tank (the first pic is of a dual-use tank), and then drying out on raised, covered beds.
The dry fragrance has more than it's share of brown sugar sweetness all the way up to Full City (and probably beyond), along with smells of malt powder, cinnamon bark, and herbal suggestions. The wet crust of City+ roasts have fragrant panela sugar sweetness, more of the malt aspects sensed in the grinds, along with a subtle mixture of fruit and roasted nutty smells. These lighter to middle roasts show a persistent sweetness in the hot cup, with more fruit and nut notes as you progress through the cup. A flavor of raw cane sugar and candied nut emerges as the cup cools, along with faint dried apple chips, and a bittersweet cocoa flavor in the finish. Full City sees an increase in dark chocolate tones as you might expect, and body is big. City+ to Full City is a nice tight roast range for a daily drinking type coffee, and for those who desire a Colombian espresso option go Full City to Full City+: you can expect viscous shots, chocolate syrup and creamy nut tones, and long lasting bittersweetness.