THIS COFFEE HAS SOLD OUT.
Alexander's microlot is incredibly fruited - golden plum, mango tea, papaya juice, and pineapple upside down cake - with layered raw sugars, and milk chocolate-covered caramel flavors. Wow. City to Full City+. Wild espresso.
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This microlot from Señor Alexander is a mere 6 bags, and so only offered in 1, 2, and 5 lb bags. We were blown away by his coffee when tasting samples from coffees being delivered to the local cooperative in Urrao, Antioquia last October (2015). Like many of his neighbors, his farm is planted in a local Caturra heirloom, thought to be a regression of Caturra that was then transplanted throughout the region, one neighbor passing seed along to the next. Most farms have it mixed in with the rest of their Caturra and Variedad Colombia trees, but Alexander's farm is planted 100% in this heirloom cultivar. His coffee is floral, fruited, tea-like: flavor notes that appear to be inherent to this type of coffee. Like his neighbors, the farm benefits from high altitude (the valley floor is 1900 meters), spanning a range of 1950 to 2050 meters above sea level. His farm, "Las Estrellas", has about 4 hectares of coffee planted, and he produces fully-washed coffee, a small pulper being used to remove the cherry, fermenting with water, and then drying on a raised bed that has a top which slides on and off depending on weather (see the 3rd pic - they call these "carros", or "Casa Elba"). He is a member of the local cooperative, who have agreed to allow us to taste the coffees of a select group of members (about 30 now), and the option to buy their highest quality lots for a premium. Last year, we paid double the amount being paid by the cooperative for all micro-lot coffee, a payment made directly to the farmer by the intermediary we work with in Medellín.
The dry fragrance has an interesting green melon smell, 'Midori' came to mind when grinding, though it doesn't have an actual smell of alcohol (a good thing!). The fragrance is heavily weighted in raw honey smells too, floral in nature, along with a scent of dried wild flower. The latter aspect shows comes out when breaking through the wet crust too, along with a nice honey-date smell. The fruit flavors found in City to Full City roasts are vast, and our lightest roast showed a lovely golden plum flavor, with accompanying tartness (like plum skin), adding to perceived acidity as well. Tropical notes like pineapple upside down cake (like the sugar browning aspect), mango tea and papaya juice, accent the cup as it cools, with loads of dark brown sugar underneath it all. And I do mean "loads". This coffee is incredibly sweet, layered raw sugar flavors, and a flavor of milk chocolate-covered caramels come through in the cup. We took one roast to Full CIty (near +), which developed overlaying cedar-smoke and cacao nib flavors, while still harnessing a wide array of fruit flavors.