Farmer/Grower: Mario Valiente / José “Fofo” Adolfo
Altitude: 1500 m.a.s.l.
Density: 1.15 g/ml
Harvest Date: March, 2022
Arrival Date: August, 2023
SCA Cupping Score: 86.75
Fragrance and aromas of chamomile and raw sugar cane. Notes of hibiscus and strawberry with a delicate aftertaste of peach and white tea. Mild acidity with notes of citrus and green grapes. Medium body and silky mouthfeel.
Like many gesha coffees, the sweet spot tends to be in the range of light to medium roasts. The floral and tea notes are best tasted here. The acidity is mild and does not feel lacking at the medium roast level. The silky mouthfeel and medium body are arguably the best attributes of this particular gesha coffee.
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. Don Adolfo’s son, José Adolfo MCentee Batlle inherited the farms and continued the legacy before passing down to his son “Fofo”
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, 1:12 drop after first crack started, 11% development, 48% "maillard". After two weeks' rest the flavors started coming out, but three weeks in it really glowed. Lightly flowery in aroma and taste: rosaceous? Everything else was well balanced: caramel, light brown sugar, just-browning butter, maybe a hint of stone fruit acidity. Well worth the wait and price.