Middle roasts show persistent raw to pectin sugar sweetness, a flavor matrix at City+ that finds parity with raisin bread pudding; raisiny sweetness, almond, and sweet spongy cake. Cocoa builds at deeper roasts, offering lasting bittersweetness. City to Full City+. Great for espresso.
This blend of coffee from Nariño is made up from the producers of neighboring towns, or "Veredas" as they're called in Colombia. Hence the name, "Veredas Vecinas", or "neighboring towns". The Department of Nariño lies in southwestern Colombia, hugging both the Pacific Ocean and Ecuadorian border. Unlike most other growing areas in Colombia who have two harvests each year, Nariño generally has one single "main" harvest. The middle harvest, or "mitaca", is very very small, and does not generally produce exportable volumes. The veredas we are buying from are mostly in the northern part of the region and include La Union, Beusaco, Taminango, and more. Nariño 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). 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.
The dry fragrance has more than it's share of raw sugar sweetness all the way up to Full City (and probably beyond), candied in middle roasts, I noted smells of candy corn, and honey sticks in the ground coffee. The wet crust has a sweet quality that's like warm cookies baked with butterscotch chips, a sugary sweetness that verges on floral. There's persistent sweetness in the hot brewed cup, going from unrefined to pectin sugar flavors as you progress through the coffee. A flavor of cooked fruit and sweet baked goods comes to mind as the cup cools, and I find flavor parity with raisin bread pudding - raisiny sweetness, almond, and sweet spongy cake. Full City sees an increase in dark chocolate tones as you might expect, and body is near the weight of fruit juice. A wonderful brewed coffee at a wide range of roasts, and for those who desire a Colombian espresso option, expect chocolate syrup and berry tones at Full City roast level, viscous mouthfeel, and cocoa bittersweetness that endures.