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Amazing tropical fruits top notes: passion fruit, mango, and guayaba chews, along with accents of plum and strawberry hard candies, and tart lemon-aid-like acidity. Complex brewed cup. City to Full City.
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This 4-bag microlot is from the village of Guintar, located in the highlands of Anzá, Antioquia. Anzá is not far from Urrao, another region new to us this year, where the intersection of high altitudes and cold natural springs sees longer fermentation time in the region. This seems to have an affect on the cup profile, the coffees from many of the farmers we are working with are producing a fruit-forward cup character, albeit without the edginess tasted in over-fermented coffees. Don Montoya's coffee is exemplary of this - fruits from fig to plum, tropical to berry - all with clarity and backed by intense sweetness. This is now our second shipment of coffees from north Antioquia (we have a third on the water too), and we've the rather "exotic" flavor profile to be quite stable over time. We are putting together a spider graph - our average score was 92.1 points.
This small lot from Don Mariano packs a hefty aroma, pineapple cooked with brown sugar, peach preserves, and a sweet/spice smell of coriander seed and whole clove. Tropical fruit smells are bolstered in the wet aromatics, more of the pineapple and raw sugar sensed up front, as well as guava paste and passion fruit juice. All the while there is a lingering raw sugar/panela-like smell that really punches through when breaking through the crust. There's no avoiding the level of tropical fruits found in the cup. City+ roasts are brimming with fresh flavors of passion fruit, mango, guava, and papaya just get us started. Thankfully the level of fruit is matched by strength of sweetness, an element necessary to balance out the intense nature of such a complex level of flavors. This aspect lends to many fruit-candy flavors coming out in the cooling cup: plum hard candies, guayaba chews (guava), strawberry starburst, and tart lemon heads come to mind. The acidity level is a notch above some of the other coffees we've tasted from this region, and a pulpy lemon-aid-like feature pulls it all together. Don Mariano's coffee gives off quite a flavor compound, a complexity that reverberates in the long aftertaste.