THIS COFFEE HAS SOLD OUT. The sweetness in Juanambú is layered with vanilla caramels, dark brown sugar, honeyed hints, and malt syrup, with hints of golden raisin and chopped date pieces, all cut through by lemony vibrance. City to Full City+. Good for espresso.
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The Rio Juanambú is a tributary originating high up in the Cordilleras Central where several of the growing areas we are currently buying from are located. Buesaco, Taminango, Tablón de Gómez, and others, are a few of the localities where we are connecting with local coffee associations and buying coffees from their allied producers. We visited last July and cupped through a few hundred samples in order to make up the 285 bags of coffee that filled out our container. In total, we came up with 15 lots, this particular lot being a blend of coffees from 14 producers, lot sizes ranging from 11 kilos to 200 kilos on the large side. We generally organize the selections from these trips by location, flavor matrix, and of course producer if there's a coffee we feel needs to shine on it's own and is sizeable enough to where this makes sense. In this case, we felt these 14 coffees complimented each other as a whole, and the final lot came out to 18 bags, which means more people get to try it. As for the farm statistics, we visited several (a few from this blend), and most are planted in a mix of Caturra, Variedad Colombia, and you also see Typica trees peppered throughout. This area is in close proximity to the equator and it's normal to see coffee grown at very high altitudes (2000 - 2100 meters above sea level). This is a wet-processed coffee, most farmers using old style hand-cranked or small machine-ran de-pulpers, fermenting and washing in the same tank, and then drying out on raised, covered beds.
The dry fragrance of Juanambú has a butter toffee nut smell to it, City and City+ roasts offer caramel/toffee overtones, with roasted almond and black walnut smells underneath. The level of sweetness is prominent in the wet aroma, a scent of fresh baked cinnamon rolls with white icing, and a strong note of caramelizing sugars. The cup has raw sugar sweetness that comes off in layers; dark brown sugar, vanilla caramels, malt syrup, and honeyed hints. At City there is a lemon vibrance that intensifies as the cup cools, tart, and tea-like, and subtle fruited notes of golden raisin and date pieces pop up. The finish is sweet in the short run, shifting to a long bittersweet end. This bittersweetness is more dominant in Full City roasts, but the sweet side of this equation is really hard to beat, let alone eclipse. I loved the brightness and fruit notes captured in our light roasts, but this is also a great option for those looking for coffees suited for 2nd snaps. Juanambú is made up of really dense beans (as a result of cultivar and altitude) that can handle high heat without issue.