Farmer/Grower: Mario Valiente / José “Fofo” Adolfo
Processing: Natural (Reposado)
Altitude: 1500 m.a.s.l.
Density: 1.14 g/ml
Harvest Date: February, 2022
Arrival Date: October, 2022
SCA Cupping Score: 86.25
Fragrance of blackberry, red currant aroma, big flavors of blackberry and cherry, aftertaste of honey and pastry crust, medium lime acidity with a heavy body and syrupy mouthfeel.
This coffee offers big and juicy fruit flavors with a mild citrus acidity. Roasting at the darker end of a light roast will complement these fruit notes without muting the balanced acidity too much. Roasting medium to medium-dark will result in more cooked-fruit notes with a muted acidity and very syrupy body.
where they are stored in a limited oxygen environment inside of sealed grainpro bags for 36 hours before being rinsed and laid out to dry under shade on raised beds.
In 1949, Adolfo McEntee inherited two properties from his family in the Cordillera de Llamatepec, on the slopes of the Santa Ana Volcano. At this time, Don Adolfo began planting Bourbon coffee trees at Finca Colomba and Finca San Francisco.
After having been kidnapped twice during the civil war throughout the country, José Adolfo emigrated to Miami with his son and left the management of the farm to Mario Valiente, owner of Finca Calera. In 2014, Mario Valiente built Colomba’s dry mill so the farm has direct control over every step of the process from farm to export. Great care is taken preparing each coffee for exporting and 10 women, who are heads of their households, oversee the final quality check through manual sorting.
Finca Colomba grows Yellow Caturra, Red Caturra, Sanpacho, Gesha, Pacas, Cuscatleco, Red Bourbon, Pink Bourbon and some Kenyan varieties were recently planted.
The rich volcanic soil and elevations over 1,500 meters above sea level, come together for ideal growing conditions.
Mario Valiente implements multiple processing methods at the wet mill including carbonic macerated and anaerobic fermented naturals, traditional naturals, honey, fully washed, semi-washed and more. Each process is tasted and stored according to the cupping result.
The farm permanently employs 80 people and up to 210 people from nearby towns during the picking season. Aware of the need in the surrounding communities, Finca Colomba supports schools in the area, hosts medical conferences to provide accessible healthcare and distributes toys to children during the Christmas season.
I roasted this light and then at a darker end of medium. As a light roast it is bright, flavorful, and heavy body. I immediately was in love with this bean. As medium dark, the flavors were muted. Personally, I prefer the light roast but can see people really enjoying it as a medium, medium dark. A versatile bean for various roasting preferences and palates. A few weeks later and it is still producing a great cup. While I intend to offer it as single origin, I plan to experiment on a blend with this bean - excited to try the results.
Thanks for taking the time to share your feedback! We love working with the Valiente family and their natural-processed coffees are consistently solid.
Cupped 1-29-23 - good, nothing wow. maybe too dark. it's good though. website is accurate. Looking forward to trying as espresso. I would roast it lighter next time.
Based on this roast - https://roast.world/my/roasts/WebJvVO0ypJuuNbKjQjLO