CoffeeCuppers.com HomePage
   
   
Serving the Roasting Community with Expert Independent Reviews
 
 
HOME
REVIEWS
SPECIAL
INTEREST
COFFEES
CONTACT US
REFERENCE
ABOUT US
RESOURCES

GREEN SUPPLIERS

MAILING LIST

Colombia - Tolima - Reynel Perez - Micro Lot

January 2, 2007
Bob

This coffee was roasted, cupped blind and rested for about 16 hours prior to formal cupping. Then it was rested a minimum of 2 more days prior to brewing and pulling espresso shots. For more information on my sample roaster and method, see our reference page.

There are some relatively new efforts being made in the coffee industry, mostly among small roasters, to improve the quality of purchased coffee.

For example, of late, one hears the expression "micro lot" quite often. There seems to be a trend developing whereby coffee roasters and other coffee buyers, visit at the origin or otherwise make contact with specific farms whose production is thought to be particularly high in quality. These farms with relatively small production quantities in many cases, are asked to sell their best coffee, often at a premium price, to the roasters, instead of allowing it to get mixed in with the production of other farms. This coffee from Reynel Perez, is an example of such a micro lot. The Perez farm, Finca Circacia, produced a total of 900 lbs. of this coffee.

Another trend, perhaps, is the different types of export packaging being tried in an attempt to keep the green coffee as fresh and free from environmental damage as possible. Instead of using burlap or jute bags, this coffee, for example was packaged at the mill in 5 Kg vacuum bags.

This coffee, perhaps to some extent a result of these extra efforts, is a fine example of a high quality Colombian. It is wonderfully aromatic and in the cup, is intense, deep and classically flavored. It is dark chocolate (but not bitter), cinnamon and stone fruit balanced against a lively acidity and shows a citrus side as it cools. It is medium-bodied with a medium-long finish. I gave this coffee an extra "cuppers point" because I think it deserves a 90+.

A deeper roast yields a superb cappuccino, rich and fruity/chocolaty. As an SO espresso it was a bit too intense for my palate but it might appeal to folks who enjoy a real "kick" in their shot. It would certainly blend well with a mellow Brazil.

Dry Fragrance: 4.5
Wet Aroma: 4.6
Flavor: 7.8
Finish: 7.5
Acidity: 7.8
Body: 7.4
Cupper's Correction: 1.0
_______________________________
TOTAL (subtotal + 50): 90.6

  • Lighter Roasts: Great depth of flavor; a classic beauty!
  • Darker Roasts: Sweetness and dark chocolate prevail.
  • As Espresso: A very zippy straight shot but a great cappuccino.

 

© 2005 COFFEECUPPERS.COM
UPDATED: January 2, 2007