Ep. 755 Colombia Black Condor

Dark chocolate, biscuit, pecan nut

This coffee is grown in the heart of the department of Tolima, located in the Andean region in the centre-west of the country. It can be found to the north of the more famous coffees (at least in Hasbean coffee land), which are found in the department of Huila. This farm is in the Los Nevados national park. The closest town to it is El Vergel, and the area sits at an altitude of 1750 metres above sea level.

The process for this project consists of a short fermentation of 24 hours in mucilage on each of the producers involved and then washing the coffee to be taken to a drying patio where all the coffee is dried together and also homogenized to have a more consistent profile. Afterwards, the coffee is stabilized for 15 to 25 days before being milled.

Dark chocolate digestive biscuits all round! A little pecan nut and a slight nudge of dried apricot finish it off.

  • Country: Colombia
  • Department: Tolima 
  • Nearest town: El Vergel
  • Producer: Emmanuel Enciso
  • Farm: Black Condor
  • Elevation: 1,650-1,950 m.a.s.l.
  • Varietal: Caturra, Colombia, Castillo
  • Processing method: Washed

Cupping notes: Dark chocolate, biscuit, pecan nut.

Cup of Excellence Cupping Scores

  • Clean cup: (1–8): 6
  • Sweetness: (1–8): 6.5
  • Acidity: (1–8): 6
  • Mouthfeel: (1–8): 6
  • Flavour: (1–8): 6.5
  • Aftertaste: (1–8): 6
  • Balance: (1–8): 6.5
  • Overall: (1–8): 6
  • Correction: (+36): +36
  • Total: (max. 100): 85.5

Roasting Information
Dark - just up to the start of second, but make sure you extend the development time on this coffee.