||Colombia Finca Buena Vista Catrurra Washed 2015
I don’t know how good your memory is, but we had a coffee a couple of years ago called Colombia Huila Pitalito Oporapa. It was a mix of 11 producers, 11 producers who had been picked out on a cupping table as doing amazing things. Since then we have gone on to develop and create relationships with two of these 11 and Eidier is the third.
Edier Perdomo owns a farm called Beuna Vista in Pitalito, which is in the Huila Department of Colombia. Edier is 34 years old and has worked with coffee his whole life, but only focusing on quality for the last 2 years. He grows Caturra on the farm, which is at an altitude of 1,700 metres above sea level. Edier is a little different though, he is from a family of coffee growers, but is one of the new generation trying different things and experimenting. His family own the farm next door to his, which takes a more traditional approach. For instance they are planting rust resistant varietals like Colombia and Sachimore while he perseveres with the vulnerable Caturra because he knows it has a superior cup profile with his set of growing circumstances.
He also does something different at the processing stage. For his fermentation process, he fills big blue tanks with 50% wet parchment (just out of the depulper), and shuts the tank closed. He waits for 24 hours before opening the tank again and then proceeds with washing the coffee normally. This is a interesting way of fermenting, and it seems to be working really well for him.
So we have been running an experiment with him to cup each of his days lots and scoring them. First he has to deliver the lots at the right moisture content to the warehouse. It's not uncommon for lots to be rejected, but Edier rarely gets anything turned away, and is the best at this in the Pitalito warehouse. Anything over 86 we approve, anything below this is rejected and put into a bulk lot (a Pitalito blend) and sold on. So far we have seen that almost all his coffee has been approved with high scores, so much so we created an 86-89 lots which is here. There were a couple of special microlots that scored over this, which we will be selling for a little more (as we paid more for them), but this is the most versatile of them all.
In the cup expect a lovely green apple acidity mixed with the powerful caramel that gives it amazing balance and mouthfeel. A great espresso
To see photos of Buena Vista take a look here
Producer: Edier Perdomo
Farm: Finca Buena Vista
Altitude: 1,700 m.a.s.l.
Processing: Fully Washed using anaerobic style dry fermentation
This is a medium so as not to kill the complexity.
"Quick Look" Guide
Green apple, caramel, balance, interesting mouthfeel.
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