Colombia Tolima Gaitania Organic
This offering from FABICOOP out of Tolima has everything you'd expect from a well-rounded Colombian coffee. It's rich, velvety, sweet and balanced with a gentle brightness that makes for an incredibly drinkable cup. It's got big notes of dark chocolate and cane sugar with a splash of papaya and lime. We also got just a twinge of hibiscus to round out this tasty cup.
We've featured a lot of unusual and unique Colombia coffees lately, so we felt like it was high time we paid tribute to a more traditional Colombian profile. You know the one: rich, velvety, chocolatey and balanced. Not too bright, not too sweet. The one that you hand your friends and when you ask them "how is it?" they pause for a moment and say "It's...just darn good coffee!" This regional blend from 89 members of FABICOOP out of Gaitania Tolima is that coffee, and it's the best version of it. I provides a solid and versatile base for a "house" or espresso blend while being imminently delicious as a single origin brew. We noted the usual dark chocolate as well as cane sugar along with a bit of brightness from lime and a touch of well ripened papaya followed by just a hint of hibiscus in the finish.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: July 1st, 2022 US Arrival March 2022
Acidity & Brightness: Gentle brightness, fairly sweet
Balance & Finish: Balanced with a clean, floral finish
Body & Texture: Rich with a velvety texture
Flavors: Dark chocolate, cane sugar, papaya and lime
Grade: Excelso, Grown at 1560-2010 masl
Processing: Fully washed and dried inside solar dryers
Grower: 89 members of Cooperativa Multiactiva Comercializadora de Café y Granos del Norte Del Huila (FABICOOP LTDA)
Region: Gaitania, Planadas, Tolima
Varieties: Bourbon, Caturra, Castillo, Colombia, Gesha, F8, and Tabi
Recommended Roast Range: City+ to Vienna (Light-medium to dark)
We like this coffee best at City+ to Full City+ (Light medium to medium-dark), Most roasters will have the best results at Full City (full medium) or between 1st and 2nd crack. Go slightly lighter to emphasize papaya and bring out moreacidity ending the roast at the tail end of 1st crack. Darker roasts ending at the first snaps of 2nd crack will emphasize dark chocolate with a bit more body.