While a critical piece in a good quality control program includes the ability to distinguish between personal preference and objective qualitative evaluation, sometimes a cupping score doesn’t give the full picture of a coffee’s potential.
Such was the case with this sleeper microlot from
30-year veteran Colombian coffee producer Salomon Artunduaga. Initial evaluations were a little tepid, but attentive cuppers at the table picked up something hidden between the lines of cup scores and tasting notes. This coffee showed a lot of promise.
And so we roasted and cupped a few more times, taking our time to get to know what the coffee was all about. Candice explored a couple of different roasting styles, bringing out ripe, dark berries and a lot of cherry, plum, and floral notes. There’s much to like about this coffee, not the least of which is that tiny changes in roast style can really manipulate its flavor profile – likely the reason we nearly missed this on the first cupping.
Don Salomon’s 10-hectare farm in Bruselas, Huila, is called Finca Futura, and it’s no stranger to quality. He has two top-20 finishes in Cup of Excellence competitions in the past few years, and has dialed in production. Somewhat rare in Colombia, Artunduaga is floating his coffee cherries prior to a fairly long 36-hour fermentation. This allows for an extra quality check before the coffee even enters the pulper, separating out ripe and dense cherries from those of lower quality. He’s also using parabolic dryers to protect the coffee parchment from UV and rain during its 13-day drying period. The result here is a lovely microlot with a unique flavor profile, adding its voice to the chorus of delightful coffees recently landed from southern Colombia.