Colombia is one of the largest coffee producing countries by volume, but more than that, it also has particular notoriety for being the origin of numerous delicious specialty lots. Due to its ideal growing conditions and slew of expert farmers and producers, some of the best coffee in the world comes from Colombia.

After taking a bit of a break from Colombian coffee releases until around September, our friends at Cedar Coffee Roasters have recently been treating us to a new round, and we’re nothing but excited for it. This latest lot comes from Finca El Progreso, an 80-year-old coffee farm owned by expert 4th generation farmer and producer Rodrigo Sanchez Valencia. 

Of the six coffee farms Sanchez Valencia owns, El Progreso is especially important: it’s where the Sanchez Valencia family was born and raised, and where their rise to prominence in Colombia’s coffee industry began. Rodrigo Sanchez Valencia has been passionate about coffee since he was just 15 and now, at 35, he’s one of the most famous producers in Colombia.

El Progreso is located near Palestina, a small municipality located in Huila, one of Colombia’s most celebrated coffee-producing regions. Thanks to its proximity to the Andean mountain range, Huila offers the high altitudes, temperate climate and nutrient-rich soil necessary for farming specialty-grade Arabica coffee. 

Though El Progreso cultivates numerous diverse coffee varieties, including Gesha, and is fitted with all the tools and facilities necessary for cutting-edge processing methods, this particular batch is a washed lot of Caturra and Bourbon, varieties as commonly-known as they are celebrated in the specialty coffee space.

While they can be a little traditional for the more adventurous palate, washed Colombian lots are nevertheless particularly beloved in the world of specialty coffees, and are typically full-bodied, balanced and sweet.

Phaedon's tasting notes

I received this coffee as an 'untitled roast' a couple of weeks before the release date. I actually needed a nudge from my friends at Cedar to connect the dots and figure out that this was what I was tasting. That may be because it was a washed lot, and perhaps a little more subtle than some of the big, bold anaerobic Colombian lots we've been enjoying of late. While I enjoy both types of coffee, this provided a refreshing contrast to some of the more progressively processed coffees.

I actually found best results with this one in a moka pot and a French press, both of which displayed surprising clarity in the cup (for brew methods that are notorious for their sediment and brew colloids). It had a fresh fruity acidity, but also a lovely biscuity, almost nutty sweetness to it. It was rather delightful!

Cedar’s notes

“On filter we picked up a prominent note of mango and kiwi, quite a tamed acidity of lime. This has complemented the espresso well as the lime and mango come across quite bright but not tart. The milk drink was quite light with notes reminiscent of Marie biscuit.”

• Cup profile: Mango, kiwi, lime, Marie biscuit

Coffee details from Cedar

• Farm: Finca El Progreso
• Producer: Rodrigo Sanchez Valencia
• Country: Colombia
• Region: Pitalito, Huila
• Process: Washed
• Altitude: 1700 masl
• Variety: Caturra, Bourbon

“We're back again with our second lot from the famous Rodrigo Sanchez Valencia. This time we present to you another one of his farms located in the municipality of Acevedo El Progreso. This farm has been well equipped with its own wet mill and drying facilities making it possible to grow several exotic varieties such as Pink Bourbon, Pacamara and top-end Geisha.”

“This particular lot is a blend of Bourbon and Caturra that has been harvested at an average of 24 to 28 Brix degrees. It has been pulped and fermented in a tank for 34 hours, washed and then parabolic dried for 18 to 22 days.”