THIS COFFEE HAS SOLD OUT. Incredible Urrao coffee, fruit-forward profile -dark berry, plum, pineapple, mango, and more, with matched raw sugar undercurrent. Spice and floral accents round out this beauty. City to Full City. Good for espresso.
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Los Palomos is a farm run by Leonardo Henao, a man with a long history in coffee, though not so much on the end of actual farming. He's spent many years working as a sort of liasón between farmers and exporters, and continues to do this type of work today. But in this past year, Leo decided to make the jump to farmer as well, buying a few hectares in the heart of a region called Valle de Pavón, Urrao. This highland region of Antioquia starts at 1800 meters on the valley floor, and coffee is planted at Los Palomos as high as 2100 meters. Cold water springs are plentiful, and make for slightly longer fermentation times (around 24 hours), which lends to the unique cup profile we're finding in this particular area. The coffees we're buying from this region are fruit-forward - due in part to the confluence of long fermentation times, high altitude, varietal, and climate - but with cleanliness, no edgey, or vinegar flavors that come with over-fermentation. Rains persist throughout the year seeing coffee on the trees every 3 weeks or so. Because of this, like Inzá on the opposite side of the country, Urrao has two "peak" harvests instead of the common "main" and then the much smaller "fly" crops.
The coffee from Los Palomos is truly a treasure, and unlike the tiny lot-size, the profile is "big" in every sense of the word. This lot just landed, and much like the initial offer we had a couple months back, shows amazing level of sweet fruit flavors, raw sugars, and all the cleanliness you expect from washed Colombian coffee. The fragrance seems to erupt when the coffee passes through the grinder, the dry fragrance smelling strong of plum jam and apple butter, tropical accents, and dense honey sweetness. The wet aroma bears resemblance to fruit juices like aromatic Concord grape and pineapple, and with a sweet and buttery caramel smell on the break. The cup is heavily weighted in fruits - berry and plum flavors when the cup is hot, shifting to tropical accents as it cools, such as mango and passionfruit. Both fruit flavors and balancing sweetness are of equal strength, the latter necessary to uphold the fruited complexity. The cooling cup is highlighted with gentle, floral hints, cardamom spice, and a lemon-herb touch that reminds me of an "aromatica" tea brewed from a commonly grown herb in Colombian gardens. The acidity is well-integrated, and a low-but-persistent citrus flavor adds to the overall effect. Even at FC the cup is filled with dark fruit characteristics, along with layered chocolate richness. Pulling espresso with our FC roast produced an exciting and "exotic" profiled shot, acidity much more bracing, and with a lingering flavor of fruited-cocoa and fresh ground cinnamon.