COLOMBIA
molasses sweetness ∙ long aftertase ∙ citruses
El Triunfo is a blend of five Colombian producers’ similar tasting Caturra and Colombia varieties. Its huge and long lasting sweetness paired with subtle berry like flavour notes reveals the lesser known face of the country’s coffees and makes it a pleasant espresso.
hile Brazil produces 30-35% of the world’s coffee, it is closely followed by Colombia with about 12%. Colombian coffees are of superior quality due several factors: the country’s high altitude, the quality oriented methods of cherry picking, and the careful management of micro-lots. The interests of local farmers are protected by the well-organized Corporation of Colombian Coffee Growers. There is a definite need for such an organization, as there are more than six hundred thousand small farms at the altitude of 1200–1400 meters, each smaller than 2 hectares. The Andes divide Colombia into regions creating many unique micro-climates. It might sound a bit contradictory, but there are two types of coffee really dear to our hearts: ones that are true representatives of the micro-climates, farms or producers of a given country and coffees with an extremely surprising or unexpected taste profile, so atypical of the regions in which they were grown. El Triunfo belongs to the second group. We expected it to be sweet, but, we would have never anticipated hints of berries on our first cupping. When looking for a truly unique coffee, we are most likely to find it among the coffees grown in small quantities by small farmers managing just a tiny piece of land. Hunting for these
unique coffees is really exciting, but exporting them is highly impractical because of the export regulations of the country they come from. Our suppliers have managed to get round the problem of reaching the minimum quantity of coffee required for export by purchasing and mixing coffees grown on different farms, but at the same time making sure that the coffees all have the same taste profile. Thus El Triunfo is a blend of coffees grown by five smallholders: Jesus Ochoa, Yaved Guarnizo, Jose Erazo, Yuri Bermeo and Jesus Escobar. Their farms are located very close to one other and the cherries were picked on the same day. El Triunfo consists of two varieties: Caturra and Colombia. The cherries were hand picked, wet processed and pulped after an overnight fermentation, ready for drying on covered elevated patios protected from the rain and direct sunshine.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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photo by The Nordic Approach
El Triunfo
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