April 5, 2015
In relation to other coffee-producing origins, Colombian 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. Colombian can be very balanced, with good stands out in that coffee is being harvested practically year-round. Most other origins we buy from tend to have a single harvest lasting a couple of months. This means that after all the coffee’s been picked, there will be nothing fresh to be found for the better part of the year. Not the case in Colombia, where a wide range of micro-climates and close proximity to the equator make for a seemingly steady stream of fresh green.
Two regions in particular that we buy from, Urrao, Antioquia in the north, and Inzá, Cauca in the south, get an incredible amount of annual precipitation. This may make After coffee is picked, it must be dried. In both dry-process and wet-process (and the other hybrid processes like pulp natural and forced demucilage) the coffee must always be dried before processing. In dry process outdoors on open patios dicey at best (one of several reasons covered beds are used – “parabolicos”), but it also lends to regular flowering coffee trees and healthy harvests. Both regions have the equivalent of two “main” harvests, and in the case of Urrao, there are several mini-harvests in between.
Relaxing outside Don Pablo’s “parabolico”/raised and covered drying bed; Valle de Pavón, Antioquia
Because of all this, we tend to have Colombia coffee shipments spread out throughout the year, and in some cases close to piggy-back. For example, our most recent container arrived at the end of March, only 3 months after the previous container. Many of the December arrivals from that last container are still listed on our website, and as we move through the remaining stock, will be replaced with coffees from our most recent shipment. Therein lies this blog title’s meaning: out with the new, and in with the newer!
Flowering shrub on a visit to Inzá, Cauca October 2015
Our latest shipments are featuring coffees from Urrao de Antioquia, both La Plata and Timaná de Huila, and Inzá de Cauca, and our December container also promised two cooperative coffees from Planadas de Tolima. We unfortunately don’t quite have a foothold in Tolima at the moment, so these two lots may be the last Planadas coffees we see for a while. We cup-tested both coffees last week and they’re tasting amazing. The remaining stock is dwindling fast, so check out the list below before it’s all gone.
Colombia Caicedo – Las Aguacates – Cooked Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or referring to the fruit of the coffee, Welch’s grape juice, and Lemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic citrus aspects, but not as blunt sourness. accents sit well within a caramelized sugar matrix. Milk-to-semisweet A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of chocolate. But what type? There are so, along with tartaric impression in the cup.
Colombia Guintar de Anzá Microlot – Juicy cup, In 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 the difference in terms of these two flavors of cooked raspberry and rhubarb, with In coffee, the very aromatic tropical fruit note of Guava. (Guayaba in Spanish)/tropical accents. Ripe fig and plum in deeper roasts. Soft Acidity 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 flat. Acidity can sound unattractive. People may, but with a pleasant tart touch.
Colombia Inzá – Rio Paez – Mouth-cleansing acidity, In 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 form of sweetness is largely a dynamic and burned sugar Sweetness 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 desirable quality, and the green bean has, fruited top notes like An 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 of the many acids that adds to and white grape juice. Thick sweetness, developed chocolate at dark levels. Great A 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 a working definition for espresso: A small.
Colombia Inzá Pequeños Granjeros – Sparkling acidity with white peach and grape accents, an underlay honey sweetness. Beauty from light to dark, Full City brings The co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" layers of cocoa acidity still intact. Good for espresso.
Colombia Inzá Veredas Vecinos – Middle roasts show persistent raw to pectin sugar sweetness, notes of cooked papaya and sweetened yam. Cocoa builds at deeper roasts. Great for espresso.
Colombia Pavón – La Galunga “Ofir” – Complex sugar and fruits define the cup. Welch’s grape, plum and red Apple-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 (Granny Smith type for example), red apple, along with layers of caramelizing sugar sweetness.
Colombia Planadas – Tres Fincas – Persistent bittersweetness of unrefined sugar and Baker’s cocoa accented by apple, walnut, and dry spice. Great ‘core’ coffee character. Good for espresso.
Colombia Tolima Planadas-Ataco – A balanced cup, apple and pear hints, underscored by flavors of burned sugar and Usually a defect of roasting, or of green coffee processing, smokey notes are sometimes found as a positive flavor in a few exotic coffees; This smell and flavor is similar to fireplace effluence, campfire, or cacao nib. Lush Associated 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 organic compounds that are extracted from brewing carries German chocolate and walnut flavors in the Similar 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 combine these to form the "final flavor. Good for espresso.
Single Origin refers to coffee from one location, in contrast to blended coffee. This term is particularly useful in discussing espresso, since most commercial espressos are made from blends. This is what the term "SO Sample Set: Colombia – Available in 4-lb and 8-lb quantities, expect a wide array of flavors from fruited to complex sugar notes, balanced bittersweetness, and a wide range of A euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee. A bright coffee has more high, acidic.