Colombia | Medium-Dark Roast
Farm: Don Nectario
Region: Buesaco, Nariño
Processing: Wet process (Washed)
Drying Method: Covered Sun-Dried
Cultivar: Caturra, Variedad Colombia, Typica
Notes: Grapefruit, Dark caramel, Honey, Butterscotch, Hints of dried stone fruit
Farm: Don Nectario
Region: Buesaco, Nariño
Processing: Wet process (Washed)
Drying Method: Covered Sun-Dried
Cultivar: Caturra, Variedad Colombia, Typica
Notes: Grapefruit, Dark caramel, Honey, Butterscotch, Hints of dried stone fruit
Farm: Don Nectario
Region: Buesaco, Nariño
Processing: Wet process (Washed)
Drying Method: Covered Sun-Dried
Cultivar: Caturra, Variedad Colombia, Typica
Notes: Grapefruit, Dark caramel, Honey, Butterscotch, Hints of dried stone fruit
Cupping Notes:
Straight away this lot from Don Nectario releases a strong brown sugar smell in the dry fragrance, with cinnamon spice, and orange peel hints (mostly at City). The wet aroma pulls out a bit more fruit, raisin-like sweetness at City and City+ roast levels, along with saturated sweetness of cane juice, and molasses. Tasting this coffee, the base sweetness unfolds to flavors of dark caramel, raw honey, and even an aromatic butterscotch note. As I drank this coffee, the sweetness seemed to coat my palate, building to a long, sweet aftertaste, with dried fruit notes of peach and nectarine laced through it. The light roasts show vivid brightess, like fresh fruit, and "stone fruit" best describes my perception of the acidity. My dark roast almost hit 2nd crack (38F development post 1st Crack), and I was surprised to find the cup sweetness uncompromised. The roast flavors are strong, sure, but so is a sweetness of brown rice syrup that closely follows, and accented by a black plum note. I get a hint of fruited tobacco too, but find it complimentary to the deep roast bittering. This coffee should make your short list of Colombian espresso options too.
