We have some scheduled site maintenance to take care of, so our shopping cart will be down for about an hour starting at 6am PST on Wed. 10/17. You can still window shop...you just won't be able to buy anything until around 7am. Sorry for the trouble and thanks for your patience.
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 Pav_n, Urrao (The valley in the 2nd photo). 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 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 Inz 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 four years now of working closely with Mr. Henao, and the 10,000+ new trees he planted when acquiring Los Palomos will have their first harvest this Spring. This micro lot is 4 bags in total, and so available in 1 and 2 lb bags only.
The coffee from Los Palomos is truly a treasure, and unlike the tiny lot-size, the profile is "big" in every sense of the word. This is our November arrival, and it shows amazing level of sweet fruit and raw sugar flavors. The fragrance is potent coming out of the grinder, smelling of spiced fruit jams and apple butter, and dense panela sugar sweetness. The wet aroma builds quite a juicy smell, like fresh pressed Concord grapes, along with a brown sugar and pineapple culmination that reminds me of upside down cake. At City+ roast level the hot cup shows berry and plum fruit flavors up front, fading to a nice interplay of baked apple and spice, which conjures up thoughts of mulling spiced cider. The cooling cup is highlighted with a gentle hint of cardamom spice, and an pulpy orange juice flavor in the finish. The acidity is well-integrated, and low-but-persistent stone fruit flavors adds to the overall effect in mouthfeel. Even at FC the cup is filled with dark fruit characteristics, along with layered chocolate richness.