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This latest Colombian release from our friends at Rosetta Roastery is anything but typical, to our palates at least. We've often found common flavour characteristics in the coffees we try, particularly from similar regions, but this is deliciously different from any Huila coffees we can remember. This is perhaps because of the long fermentation the coffee undergoes before washing and drying.
In the cup, there's an intriguing blend of savoury and sweet flavours with lots of pronounced but well-integrated acidity. The combination sometimes reminded us of stone fruit like apricots, other times of a tropical fruit medley, and in some brews it even leaned towards something like a tomato soup to our palates. All of this made it quite an adventure to drink, one that we particularly enjoyed in french press or a short V60 brew.
"What have you guys got against Terry Benedict?” asked Reuben, already suspicious. He tried to lean nonchalantly against his maple desk, but missed the corner, toppled back, and knocked his bright apple green desk lamp onto his toasted rye sandwich. “I guess that makes it a light lunch,” he mused.
These very high-grown beans are gloriously dense, and fairly large, so we give them plenty of soak time. That said, the natural profile of the bean is so sweet and clean that we don’t want to mess with that, so we keep development time relatively short.
Farmer Alirio Muñoz, and our green bean partners, Nordic Approach, pride themselves on their attention to detail at every node of the coffee processing chain. In the Specialty Coffee trade, it is this attention to detail that highlights the gargantuan chasm between “coffee” and “Specialty Coffee”. For this particular lot, the coffee fruit was fermented for up to 40 hours, after which the seeds were washed and carefully dried on raised and covered beds.
- Producer: Alirio Muñoz
- Region: Finca El Diviso, Bruselas, Huila
- Country: Colombia
- Varietal: Caturra
- Altitude: 1,750m ASL
- Processing: Fully washed
- Harvest: 2016