Colombia deserves it’s well-earned placed as one of the most highly sought after coffee origins in the world. When a Colombian coffee is ON, there are few origins that can match it in terms of complexity, depth and character.
The challenges with Colombia have been well documented over the last couple of years. Incredible rain forcing problems with crucial flowering during the growing season and of course that fungus ripping through the crops like an uncontrollable epidemic. It’s been a tough few years and I’m gobsmacked how they could have still managed to harvest and process 8 – 10 million bags despite the weather and crop issues.
Colombia have commenced rebuilding their coffee plantations by removal and replanting programs in stages to establish a crop base that is more resilient to inclement weather patterns. A marvel at genetic engineering. Vast hectares of plantations are being ripped out and replaced with the next generation crops. It’s going to take up to 4 years for this renewal program to reap the rewards as the major growth cycle for coffee is in 2 year spans (despite up to 6 monthly crop cycles).
Anyway, we have always had a soft spot for a great Colombian ever since we first discovered specialty coffee. In fact, it was a Colombian coffee that became the catalyst in our roaster’s heart that spurned him towards the adventure to discover and deliver the best coffees in the world.
Screen: Supremo 18
Nose: caramel, malt
Acidity: Citric with berry impression
Cup: Clean, very sweet with sugar cane and honey notes
In April 2012, we too delivery of our first pallet of new season Popayan. We were not prepared for what occurred in the next week as we started cupping the initial roast.
Amazingly rich, smooth, complex and rewarding. More than hints of berry and dark chocolate. A very refined acidity.
We typically run a few Supremo coffees – providing flexibility of both flavor and acidity.
This coffee can be purchased at the online store – please click here to visit www.mycuppa.com.au