Colombia Cup of Excellence Lot#10 Guayabo
If you Google the translation of Guayabo, please do not look too far down the list! We will take either one of the first two definitions: (1) Guava Tree or (2) Hangover . The other translations we will leave to you and your imaginations.
This coffee was not picked just for the name (although we did get a kick out of it!). Every detail ticks the boxes for a coffee buyer from Australia on this one:
Growing Region is Nariño: A region that often produces many of the winning coffees from Cup of Excellence.
Altitude is very high. At 1820m this is one of the highest farms in the competition. High altitude leads to a slower ripening of the coffee cherry and generally more complexity in the cup.
Coffee variety is 100% Caturra. Most farms are mixing with other varieties that are higher yielding but produce a lower quality cup. This lot is uncut 100% goodness.
This coffee consistently scored very highly in all rounds of the competition. In the second round, it placed second overall with a cup score of 91.5
The coffee is great and we hope you enjoy it. We believe the farmer, Amelio Santacruz, has delivered yet another translation for the word Guayabo: (n) A classic, high altitude Nariño coffee deserving of the top ten ranking in Colombia.
Our Guest Taster:
Emilio Lopez Diaz
El Manzano Farm, El Salvador
El Manzano is a special place for Campos Coffee. Emilio’s family have owned this Rainforest Alliance certified farm for six generations and when Emilio took over the running of the farm he instituted a new era of experimentation and strict systemization.
He is always pushing for higher quality, traceability and sustainability and that is why we enjoy the very close relationship we have with El Manzano. His coffee makes up a significant portion of the Campos Superior blend and he was in town last week to visit with his beans on the consumer side of the chain. It is important to be calibrated with our producers, and Emilio spent a good amount of time in our cupping room last week. Here are his very thorough notes on the Guyabo.
|Country Of Origin
||Caramel, liquorice, black cherry
||is very high and intense for the smooth coffee that it is.
||is good, well balanced.
||Butterscotch, sweet and brisk off the start with a round and gentle finish. Red apple, grape, prunes on the aftertaste. Well balanced
||is enjoyable, velvety