THIS COFFEE HAS SOLD OUT. Raisin to peach in aroma, opening up to dark fruit and berry jam in the cup, rich dark chocolate syrup, grape skins, and Thai coconut. City to Full City+. Good for espresso.
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Brisas del Cerro is made up of coffee collected from smallholders not far outside the town of Belén. Altitude varies, and the highest parts seemed to be right around 1500 meters above sea level. This area was deeply affected by a leaf rust epidemic in 2011, many farmers losing entire crops and having to completely start over. Because of this, you see a lot of local Catimor types, displaying high resistance to the devastating coffee plant disease "roya", or leaf rust. They also tend to produce large sized beans, 16 - 19 screen sizes. Put these beans side by side with one of our Guatemalan coffees and the size difference is stark. We found our best roasting results in the City+ to Full City roast range, where a balance between juicy fruit and bittering cocoa tones is struck, with nice sweetness, and convincing acidity. This is a great dual-purpose coffee too, with Full City/FC+ roasts showing great as single origin espresso.
Middle roasts strike a nice balance between dry fruit and raw sugar sweetness, our favorite roasts in the City+ to Full City range. Not to say that you can't roast light. City roasts are sweet, clean, and with nice nut tones. The dry fragrance of City+ roasts have a bran muffin smell, brown sugar and bran, Thompson raisins and cinnamon accent note. Fruit flavors really come up in the brew, City+ roasts offering a light peach flavor that has a nice ripeness to it and is darn near floral. Moving through the cup flavors shift to fruit skins and roasted cacao nibs, subtle tea-like accompaniment. Dark fruited tones open up at Full City, boysenberry jam mixed with rich dark chocolate syrup, grape skins, along with Thai young coconut. Brisas del Cerro is a complex brewed coffee in both light and dark roast applications, and while we did not try as espresso, buoyant body and fruited cocoa tones that come with dark roasting make it well suited for espresso extraction.