El Progreso 2021

<p>
<b>Variety: </b> Castillo
</p>
<p>
<b> Processing: </b> Washed
</p>
<p>
<b> Origin: </b> Huila, Colombia
</p>
<p>
<b> Producers:</b> Maria Lourdes Galindo
</p>
<p>
<b> Altitude: </b> 1800M
</p>
<p>
<b> Score: </b> 86.75
</p>
<p> 	
Maria Lourdes Galindo and her husband Jose have two coffee farms near the town of Garzon in the Huila department of Colombia, where they have been farming for more than 40 years! Most of their 7 hectares are planted with Castillo, which is what comprises this coffee. Maria and Jose are members of the Coocentral cooperative that helps organize micro-lot sales from participating members. The coop also organizes regional blends within Huila, and provides financing and support to member growers. Maria and Jose sort and pulp their cherry on-site the day it's picked, ferment the parchment for three days, and then dry the coffee slowly for about 20 days - resulting in a coffee with a lovely balance of sweetness and acidity. 
</p><p>
Flavor-wise, what stands out to us at MCC is the honey-like sweetness and smoothness in this cup, which is something we've come to depend on from Huila coffees. There's a great depth of flavor with bright notes of berry and black currant tartness peeking through - probably thanks to the fermentation stage of processing. El Progreso 2021 is a wonderfully well-rounded coffee that's sure to hit the spot for almost every coffee lover. </p>

Honey, Berry, Black Currant

Variety: Castillo

Processing: Washed

Origin: Huila, Colombia

Producers: Maria Lourdes Galindo

Altitude: 1800M

Score: 86.75

Maria Lourdes Galindo and her husband Jose have two coffee farms near the town of Garzon in the Huila department of Colombia, where they have been farming for more than 40 years! Most of their 7 hectares are planted with Castillo, which is what comprises this coffee. Maria and Jose are members of the Coocentral cooperative that helps organize micro-lot sales from participating members. The coop also organizes regional blends within Huila, and provides financing and support to member growers. Maria and Jose sort and pulp their cherry on-site the day it's picked, ferment the parchment for three days, and then dry the coffee slowly for about 20 days - resulting in a coffee with a lovely balance of sweetness and acidity.

Flavor-wise, what stands out to us at MCC is the honey-like sweetness and smoothness in this cup, which is something we've come to depend on from Huila coffees. There's a great depth of flavor with bright notes of berry and black currant tartness peeking through - probably thanks to the fermentation stage of processing. El Progreso 2021 is a wonderfully well-rounded coffee that's sure to hit the spot for almost every coffee lover.

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