Colombia José Román Rodriguez
Producer: Jose Roman Rodriguez
Elevation: 1800 meters
Process: Wet Soak for 16-18 hours and dried on raised beds for 20-25 days
There is nothing quite like the complexity and dynamics of great Colombian coffee. Huila is one of our favorite places within the country and constantly puts out some of the most sought after coffees in the country. The versatile microclimates throughout the country produce exceptionally different cups from one region to another.
Garzon is a small religious municipality in the south of Huila with elevations up to 2,700 meters. Although the coffee will not grow at this high of an elevation, the shade cover provided by the cloudiness of the area helps to lengthen the time of the cherry in development from flower to harvest.
Although there is much controversy over the varieties of Caturra vs. Castillo, at high elevations the Caturra always seems to thrive and produce much different looking trees and beans than the Castillo hybrid. This lot is made up of entirely Caturra grown at or over 1800 meters above sea level. The complexity produced by this variety at this elevation is very unique and can range from tropical and dense to light and floral. This coffee truly represents the best of both worlds.
As I write this I am drinking a cup of this producer named Jose Roman Rodriguez microlot with so much surprising florals that it opens up with amazing Jasmine like flavors that work their way into a dense sweet apple pie notes on the finish.
We like this coffee brewed on V60 in a time of 3:30 at a ratio of 1-15.5