This lot is from our latest round of Colombia coffees purchased through a farmer's association in Timaná de Huila. This blend is all about balance - sweetness, bittering "coffee" qualities, fruit notes, and acidity - all equally represented. The farmers are part of a 30+ member association in Timana (the first pic is of Timana town, from above), put together with a focus of increasing quality and production quantity, as well as the ability to export their coffees. Most farms are planted in Caturra and Variedad Colombia, and grown up at 1500 - 1800 meters. Processing is performed either at the farm, or home (often on in the same) with hand crank pulpers, and the coffee is dried on raised parabolic beds.
The ground coffee is perfumed with fragrant sugar smells, a molasses-oriented sweetness with raisin-fruited accents. The wetted coffee has a potent smells of fresh caramel, date bars, and hints of baking spices dot the aroma. Breaking the crust pulls out a warm honey and butter smell, suggestions of fruited notes in the steam. This focused sweetness found in the aroma is also the backbone of the brewed cup too. The hot coffee shows big sweetness of dark brown sugar and maple candy-coated nut, with a faint cocoa flavor. This coffee cools so well, apple and Bartlett pear flavors coming up in the profile, a note of dried fruits rolled in toasted almond, and lasting sweetness in the finish.
Extremely sweet, honey and molasses, maple hints. Raisin and date bar compliment the cup, along with almond-rolled dry fruits. Lasting sweetness in the finish.
