August 7, 2015
Our first coffees from Urrao, Antioquia have arrived – Colombia Cup of Antioquia – Hugo Sepulveda, and Colombia Cup of Antioquia – Jose Leobardo. Both coffees were in the top 50 of 2014, Hugo actually took 5th place, quite a feat when you consider there were over 800 entries last year! These two coffees represent our introduction to the region of Urrao, a highland are tucked away in the northwest corner of Antioquia with a strong small-holder coffee growing tradition. We paid a handsome price for these two coffees to keep them out of the auctions. They show extremely unique cup profiles – cleanly fruitedIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... ...more and integrated acidityAcidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... ...more – and perhaps most importantly, this purchase helped solidify our interest in growing a buying program in the region. Consider these a window into "what’s to come", as we have 1/2 container-full of Urrao micro lots and blends landing in the next couple weeks.
ColombiaColombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true.... ...more Cup of Antioquia – Hugo Sepulveda – cups like a competition winner – fruit punch, stewed stone fruits, mulling spiceA spice mix for adding flavor and aroma to a warm beverage, apple cider or wine. This mix might include all or an assortment of the following; allspice,... ...more hints and well-integrated acidity. Descriptors build as the cup cools, an array of fruit-juice flavors, backed with thick, honeyIn coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This... ...more sweetnessSweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly... ...more, and mouth-cleansing finishSimilar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We... ...more.
Colombia Cup of Antioquia – Jose Leobardo – cups with fruit-forward complexity, from tart berry to orange-infused honey. The bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... ...more is lush like fruit juice, and deeper roasts bring on a delicious dark-chocolate flavor to the mix. Amazing for espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... ...more.
GuatemalaGuatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to... ...more Xinabajul – San Antonio Huista – makes for a clean cupClean cup refers to a coffee free of taints and defects. It does not imply sanitary cleanliness, or that coffees that are not clean (which are dirty) are... ...more, filled out with sugar-browning, honey sweetness and spiced accents. Middle roast levels have elements of appleAn acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidity, and perhaps other taste aspects recalling apples. Malic acid is yet another... ...more crispUsually used as a modifying flavor term, such as "crisp acidity" : Crisp can have several meanings, since it modifies other flavor terms. Crisp acidity might mean bracing,... ...more – baked apples with cinnamon stick and raw sugar crumble. Good for espresso.
PanamaPanama coffee ranges from medium quality lower altitude farms to those at 1600 - 1800 meters centered in the area of Boquete in the Chirqui district near the... ...more Boquete Camiseta EstateA "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does... ...more – Flavors of caramelCaramel is a desirable form of sweetness found in the flavor and aroma of coffee, and is an extension of roast taste. Extremely light or dark coffees will... ...more, butter pecan and a mouth-cleansing, balanced acidity. Definitely a coffee we’d drink every day.
Guatemala Proyecto Xinabajul – Peña Roja – has incredible stone-fruit juice sweetness with great body and weight similar to appleApple-like flavors in coffee can take on many different forms. The more common ones we use relate to malic acid brightness, which can recall different apple types: green... ...more juice. Dark roasts build high % cacao bar retaining fruit-forward characteristics. Good for espresso.
Click here to view the entire green coffeeGreen coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted,... ...more list.
