Colombia El Tablón de Gómez- Archived Review 2017

Colombia El Tablón de Gómez- Archived Review 2017


THIS COFFEE HAS SOLD OUT. A lovely Darjeeling tea note emerges in the cooling cup, along with clove and cinnamon spice, sweetened black tea with lemon, and a floral honey note that resonates in the finish. City to Full City+.

Out of Stock

Additional Info

Cultivars Caturra, Variedad Colombia, Typica, Catimor
Processing Method Wet Processed (Washed)
Grade Estate
Appearance .4 d/300gr, 15+ screen
Arrival Date September 2017 Arrival
Region Tablón de Gómez, Nariño Deparment
Roast Recommendation City to Full City+ - holds up to heat
Organic No
Farm Gate Yes
Recommended for Espresso No



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Tablón de Gómez is a municipality in the Nariño Deparment, and part of a cluster of coffee growing regions we're currently buying coffee from in southwestern Nariño. This part of the country hugs both the Pacific Ocean and Ecuadorian border, and unlike most other growing areas in Colombia who have two harvests each year, generally has one single "main" harvest. The middle harvest, or "mitaca", is very very small, and does not generally produce exportable volumes. This custom blend is made up of the coffees from seven different producers, who on their own, we did not see enough coffee from this time around to feature separately. Looking back at the notes for the individual lots, I think this is a case where the sum of all parts is far more complex than just one individual coffee, and so a blending success! Most farms in this area are right around 2000 meters above sea level, and planted in a mix of Caturra, and the disease-resistant Variedad Colombia (F4 and F6 varieties). You see some Typica and Catimor trees here and there, but no real hectarage. This is a wet-processed coffee, most farmers using 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. 

A honey-drizzled muffin smell emerges from the grinder with this coffee, sweet and a bit liked baked pastry in that respect. City+ roasts smell so sweet, and the wetted crust show elements of Toblerone bar, and the floral side of raw honey. The cup has a surprising tea-like complexity as it cools, something that was missed in aroma, and spice notes and sweet herbal tones emerge in City roasts. I get a Darjeeling tea note, along with clove and cinnamon spices, and sweetened black tea with lemon. The underlying sweetness bears resemblance to raw honey with a floral/retronasal effect, and resonates in the aftertaste. My preferred roast was City+, where a tart perceived acidity does well to prop up spice and floral accents, but this coffee will show well as light as City on up to Full City+ (though I was personally less impressed by the two-dimenionsal cup in my roast that neared 2nd snaps).