Colombia Buesaco Rio Juanambú
Process Method: Wet Process (Washed)
Cultivar: Caturra Types, Bourbon Types, Typica Types, Modern Hybrids
Farm Gate: Yes
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Centered around a balanced interplay of caramelized sugar sweetness and bittering cocoa, with notes of salted caramel, whole spice, and hint of rindy citrus. City+ to Full City+. Good for espresso.
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The dry fragrance of Río Juanambú has a scent of cocoa and brown sugar, with accents of cinnamon stick, and molasses. The wet aroma offered bittersweet and caramel notes, brûléed sugars, and dark cocoa powder. The cup profile is centered around caramelized sugar sweetness, and a savory hint lends to a flavor profile of salted caramel. The finish offers subtle hints of whole spices, raisin, and a rindy citrus accent that lends to some pleasant bittering. The interplay between sweet and bittering flavors is well balanced, and City+ and Full City roasts showcase these characteristics best. Acidity comes through as the cup cools down a bit, but never overpowers the cup. Bittersweetness is the focal point at Full City and Full City+, and both deliver chocolate-focused espresso shots too.
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The Rio Juanambú is a tributary originating high up in the Cordilleras Central mountain range, and passes through Nariño's Buesaco Municipality where several of the growing areas we are currently buying from are located. This particular lot is made up of coffee from 3 different farms in Buesaco region that we found to have a lot in common in the cup. We generally organize the selections from these trips by location, flavor matrix, and of course producer if there's a coffee we feel needs to shine on it's own and is sizable enough to where this makes sense. In this case, we felt the coffees complimented each other as a whole, and together made a11 bags. Most farms are planted in a mix of Caturra, Variedad Colombia, and you also see Typica trees peppered throughout. This area is in close proximity to the equator and it's normal to see coffee grown above the 2000 meter mark. This is a wet-processed coffee, farmers using old style hand-cranked or small machine-ran de-pulpers, fermenting and washing in the same tank, and then drying out on raised, covered beds.