The growing region of Cauca in the south west of Colombia with it's lush green rolling hills is regarded as one of the best producing areas in the country, but sourcing from the area has not always been that easy. Times change and small lots of coffees from individual farmers are now becoming available with full traceability.
El Derrumbe was selected from a selection of coffees that were identified during a regional quality competition hosted by an importer. Of the lots we cupped from the competition there was a diverse range of flavour profiles and we plumped on this coffee because it delivered a straight forward delicious example of the type of coffee that made Colombia such a well loved origin. This classic flavour profile owes a lot to the use of a traditional washed process involving a fermentation of the coffee mucilage. This helps accentuate the bright citrus notes that come through the in the cup and preserve the overall clarity when brewing.
The coffee has been roasted to preserve the bright, juicy tangerine acidity and balance this with the sweet aromatics of roasted hazelnuts and caramel. This caramel flavour sits in harmony with a rich brown sugar sweetness that rolls on the palette to a long finish. In terms of brewing we prefer this coffee either as a filter or aeropress, where the zesty tangerine notes come out to the fore with a subtle nut like sweetness.
El Derrumbe was selected from a selection of coffees that were identified during a regional quality competition hosted by an importer. Of the lots we cupped from the competition there was a diverse range of flavour profiles and we plumped on this coffee because it delivered a straight forward delicious example of the type of coffee that made Colombia such a well loved origin. This classic flavour profile owes a lot to the use of a traditional washed process involving a fermentation of the coffee mucilage. This helps accentuate the bright citrus notes that come through the in the cup and preserve the overall clarity when brewing.
The coffee has been roasted to preserve the bright, juicy tangerine acidity and balance this with the sweet aromatics of roasted hazelnuts and caramel. This caramel flavour sits in harmony with a rich brown sugar sweetness that rolls on the palette to a long finish. In terms of brewing we prefer this coffee either as a filter or aeropress, where the zesty tangerine notes come out to the fore with a subtle nut like sweetness.
Altitude: 1700m asl
Great for: Aeropress, Espresso, Filter, With milk
Origin: Central America/Colombia - El Tambo Municipality,Cauca Department
Owner: Ricaurte Ante Ruiz
Process Method: Washed
Varietals: Castillo