THIS COFFEE HAS SOLD OUT. Fresh fruit flavors: mango, passionfruit, wine grapes, ripe fig. A bold profile, moderate citric-like acidity, and brisk black tea. A complex cup. City to Full City.
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This microlot blend is built from a few small-producers in the Guintar de Anzá region, part of the greater Antioquia Departament. It's far up in the northern corner, very close to another area we've been quite active in - Urrao. Like Urrao, these farms we are buying from are very high up there in altitude, 1800 being the norm, and all the way up to 2000+ meters. The mountain peaks in this part of the country produce many cold-water mineral springs, a resource that lends itself to longer fermentation times. The profiles we're tasting from these groups are much more "exotic" than what we're used to from Colombia, you might say atypical for the region. However, this is the second of three rounds of coffees we've imported so far, and the we're tasting consistency from the individual farm group members, and the coffees are holding up over time. These are two qualities we look for with any coffee we're buying directly - can the farmer produce consistent cup profile, as well as bean stability. Both of these have much to do with the coffee cultivars planted, cherry selection during harvest, clean processing practices, and optimal drying facilities.
The smells coming from this coffee are intensely sweet and fruited, a bold precursor to the complexity found in the cup. The dry grounds are billowing with berry and raw sugar smells, blueberry and boysenberry, a retronasal-like panela sugar scent. The fruit in the wet aroma is like blackberry pie filling, and stone fruit crumble - candy sweet, fruits covered with baked brown sugar, butter, and spices. This Guintar coffee makes for a juicy brewed cup. Fruit flavors have strength, passion fruit and mango nectar, tropical fruit juice diverting attention from inherent bittering coffee tones. There's a slight floral aspect too that reminds me of ripe figs, and a grabby grapefruit-like flavor and acidity provides some structure to the cup. Fruit tones just seem to multiply as the cup cools, and the aftertaste shows a juicy wine grape flavor, along with a brisk black tea note in the long finish. A level of intensity that is best showcased as a brewed cup.