Juanambú has balanced bittersweetness, raw sugar dominating lighter roast levels, and quickly turning into a chocolate-focused cup as you move beyond City+. Flourless torte, fine Dutch drinking cocoa, and big body to carry it into the aftertaste. City+ to Full City+. Good for espresso.
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 Jul 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 sizable 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+ roasts offer caramel/toffee overtones, with roasted almond and black walnut smells underneath. The wet aroma of these lighter roasts is like cinnamon rolls with white icing, a smell of pastry beads cooked with brown sugar and raisin. Raw sugar sweetness dominates the brewed coffee in this lighter roast application, which is about the lightest treatment I would give this coffee. It produces a clean sweet cup, moderate body, surprisingly vibrant acidic impressions, and a light cinnamon hint accents deeper chocolate tones that come into focus in the aftertaste. This bittersweetness becomes more of a focal point at Full City roast level, a bittersweetness reaching it's apex, and layers of rich chocolatey flavors are presented. Chocolate taffy, high % cacao bar, and fine Dutch drinking cocoa come through at Full City, and this is a roast level that furnishes a dense chocolate-focused espresso shot too. A real crowd-pleasing bittersweet cup at a fairly wide range of roasts.