El Nogal, Colombia(100g)

¥ 1,000

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 CafeImports社で長年コロンビアのグリーンバイヤーを務めるアンドリュー・ミラー氏が90点以上のスコアをつけたコーヒーです。きちんとご紹介したいのですが、”F6”という未だ解明されていない品種なので少し説明をさせていただきます。
 当初、これはコロンビア種だと思われていた品種でしたが、木の形に統一性がありません。コロンビア種のようなものもあれば、ティピカ種やブルボン種のような形のものもありました。
 しかし、この農園のコーヒーは全てコロンビア種の種子から育てているため、可能性としては、①突然変異が起きた、②回帰現象が起きているということが考えられました。
 現時点で分かっていることは、とてもユニークで美味しいコーヒーであるということです。

 私たちの見解ですが、コーラの原料であるコラの実のようなスパイス感がこのコーヒーのユニークさを形成していると感じています。お菓子に使われるオレンジの皮の部分やローズヒップティに似たクリアな質感を一貫して味わうことができるコーヒーでもあります。

原産国_コロンビア
地域_エル・パライーソ、ラ・パルマ
農園_エル・ノガル
品種_F6
標高_1580massl 
精製方法_ウォッシュド


Cafe Imports longtime green-coffee buyer for Colombia, Andrew Miller had seemingly stumbled on exactly the type of coffee mystery we love: He tasted something on the cupping table that he could hardly describe, let alone identify. Determined to investigate, he first turned to the producer himself. “He said it was Variedad Colombia, but the trees were inconsistent,” Andrew says, showing pictures of the mixed-up looking bushes.

Colombia Variety was a highly productive and coffee-leaf-rust-resistant hybrid introduced by the agronomist arm of Colombia’s National Federation of Coffee Growers (FNC) in the 1980s, widely distributed and, to specialty coffee professionals, widely discounted as subpar due to its genetic proximity to Timor Hybrid, an Arabica-Canephora cross that was discovered around the 1930s or 40s. The namesake variety was hugely popular and successful in the country until leaf-rust mutations made it susceptible to disease, and it was replaced by the more tolerant and, arguably more “sophisticated” hybrid called Castillo.
However, back to this particular farm, and this particular “unknown” variety.
“Some [of the plants’ were short and round like Colombia, some were tall and spindly like a Typica or Bourbon. The plants on this farm were from the seeds of Colombia Variety, but not all of them looked like it, and we were wondering if they were mutating or reverting back to their ancestors. At the heart of it, we really wanted to understand what make this coffee so unique, and so damned delicious!”
That was of course the most compelling part of this wild flavor ride: When Andrew hit the cups on that table in November, he scored the coffee over 90 points. Later sensory analysis in our Minneapolis cupping lab confirmed those results. This coffee is damned delicious.

Origin_Colombia
Region_El Paraiso, La Palma, Pitalito, Huila
Farm_El Nogal
Variety_F6
Altitude_1580 masl 
Proc._Washed

Roasting_Filter Sweetness_4 Acidity_3 Flavor_4 Body_1
Tasting notes: Rose Hips, Cola, Orange Zest, Black Tea

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