For our next instalment we bring a coffee that only just missed the cut for our elite Peng range. Hailing from Colombia the Fincamigos is a coffee that pushes the boundaries of speciality coffee through experimentation and exploration.
THE FINCAMIGOS MISSION
The Fincamigos farm acts as a concept plot used to develop methods of farming and processing. The goal being to not only produce exquisite coffee, but to progress social and environmental sustainability in end-to-end speciality coffee production.
What makes the Fincamigos extra special is its combination of highly sought after exotic coffee varietals blended at source, including the Geisha, Sudan Rume and Tabi. This particular coffee has also been washed and fermented, where the coffee cherries are pulped and placed in water for 48 hours before being laid on drying beds for 8 days.
A BLEND OF COMBO BREAKING VARIETALS
The Geisha/Gesha is a prestigious variety first documented in the Ethiopian village of Gesha, which has seen growing popularity over the past decade following countless Cup of Excellence awards. It is known for its complex and delicate flavour that has made it one of the most expensive coffees available.
The Sudan Rume is an ancient landrace variety that was first cultivated in South Sudan’s Boma plateau. The Sudan Rume is a relatively rare varietal due to being low yielding, however when grown commercially it is known for its coveted cup quality.
The Tabi is a newer variety coffee that descends from Typica, Bourbon and Timor. Grown at high altitudes and of high density it combines coffee leaf rust resistance with the good cup quality associated with Bourbon and Typica varietals. The name comes from the word “tabi,” meaning “good” in Guambiano, the dialect of a native Colombia tribe.
Can you taste it?
The combination of varietals and wash fermentation processing gives the Fincamigos a milder but fruity complexity. Expect tasting notes of black tea and dark chocolate with hints of mandarin and white grape on the tongue.
Due to its light and delicate flavour we recommend trying this coffee black to accentuate this, whether on filter or espresso. Of course, if you prefer coffee with milk it still tastes great, so each to their own.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.