All aboard. Anchors away. Off we go!
Welcome to Day 0001.
0001 – "Sweet Valley" Finca Potosi, Caicedonia, Valle De Cauca roasted by Red Bank Coffee
|Roaster||Red Bank Coffee, England|
|Roaster Tasting Notes||Mango, White Grapes, Retsina (Greek Wine)|
A Colombia from Colombia! We begin our tasting adventure with a beautiful dry-processed coffee from the misty hills of Finca Potosi, a part of Granja La Esperanza farm in Valle del Cauca. The coffee tree is a hybrid varietal also named "Colombia." This coffee was small-batch roasted by our friends at Red Bank Coffee in England's Lake District.
Notes on Dry processing . . . Instead of using water to remove the outer layers of the coffee cherry – skin, mucilage, parchment – the coffee is dried first, either on sunny patios or raised beds. Dry process (aka Natural process) is the original method for drying coffee cherry, used before water processing "washing" was invented. Fun fact: for a time, the export of dry processed (natural) coffees was not allowed because Colombia didn’t want the wild & untamed flavors associated with their country's brand.
Variedad Colombia aka Colombia Varietal – The type of coffee plant is a hybrid varietal developed over five generations by Coffee Research Center, Cenicafe, between 1968 and 1982 – a successful hybridization of Caturra with the Timor Hybrid. The varietal produces many cherries per tree and resists disease well, making it very popular on small farms. Its also party responsible for helping save Colombia's coffee crops during the first coffee rust outbreak of 1983 (a leaf disease that can devastate coffee trees).
Finca Potosi was originally purchased for $1.15 USD! In 1930 Israel Correa & Carmen Rosa Vega arrived in Caicedonia, Colombia from Armenia seeking unoccupied land. They acquired the land on which Finca Potosi now stands for 4,000 Pesos (about $1.15 USD at the time), and started planting arabica coffee. Today, Rigoberto Herrera continues the family tradition. Finca Potosi has 188,725 coffees trees spread over 52 hectares.
Red Bank Coffee, Lake District, England – Tom Prestwich started Red Bank in 2015 after years of drinking Starbucks while working as a lawyer in London. One day he experienced a delicious cup at Monmouth coffee and was forever changed by coffee's nuances. Since 2019 Red Bank has been roasting on a Loring S15 Falcon, the most energy efficient roaster on the market with the lowest emissions. This fits with Red Bank's principles of quality, traceability and sustainability.
How'd it taste?
We noticed a dark cocoa in the dry aroma. Tasted flavors of white grape, almost like a pungent wine, and some flavor of raisins maybe even soaked in bourbon or rum. Red licorice. Fruit leather/fruit roll-up. The flavors evolved and softened as the coffee cooled.
What did YOU think of today's coffee?
We would LOVE to hear from you. Feel free to share with us any comments.
One down, twenty-three to go. Wait until you taste the coffee for tomorrow.