THIS COFFEE HAS SOLD OUT. City+ roasts start with sugar in the raw, pectin sweetness, moving toward big fruit complexity: fruit pie filling, blackberry, plum, and grape jam. Full City builds chocolate bittersweetness. City to Full City. Great Colombian espresso.
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This blend of coffee from Inzá, Cauca is made up from the small producers from towns, or "Veredas" as they're called in Colombia, that lie in the shadow of the monolithic mountain ridge named "El Hato". The province of Inzá is located in Southwestern Colombia within the greater Department of Cauca. As you make the drive from La Plata to Inzá, you follow the Rio Paez, and an eventual crossing over a suspension bridge lands you on the road to the the villages whose coffees make up this blend. Like much of Colombia, Cauca is home to some very high altitude farms, many breaching the 2000 meter mark, the coffee from this lot harvested from an altitude range of about 1500 to 2000 meters. 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 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. Most farms have a healthy amount of Caturra planted, as well as some Timor hybrids (like Variedad Colombia and Tabi) in response to the major leaf rust outbreak in the 1980's.
The dry fragrance has more than it's share of brown sugar sweetness all the way up to Full City (and probably beyond), that with a red fruit and muffin-like smell reminiscent of raisin or blueberry muffin. The wet crust too has a quality that's like baked goods, pancakes with blueberry syrup, or fruit filling, and a sweet honey-wheat scent on the break. City roasts show a persistent sweetness in the hot cup, going from unrefined to pectin sugar flavors as you progress through the cup. A flavor of cooked plum, blackberry pie filling, and grape jam come up as the cup cools. Really, the fruit flavors are that complex as long as you don't take it beyond Full City roast level. The deeper roasts see an increase in dark chocolate tones as you might expect, and body is near the weight of fruit juice. Wonderful at a wide range of roasts, and for those who desire a Colombian espresso option, expect loads of chocolate syrup and berry tones, viscous mouthfeel, and bittersweetness that endures.