Colombian Tolima Supremo

Choir Monk: These beans look nice; they are large and evenly roasted. I can see small oil patches on the beans which would indicate a medium roast.  I can smell tones of charred cedar.

Lay Monk:Yes, Br. Roaster took these beans to around 430 degrees to accentuate the best qualities of the bean. I can smell hints of honey along with the charred cedar.

 

The Tasting:

Choir Monk:  I'm excited to see how the Tolima pans out!  We haven't had a Colombian coffee featured as part of the Coffee of the Month for a couple of years, and I'm intrigued to see how this one tastes.  We'll evaluate in the usual categories of Aroma, Acidity, Aftertaste, Body/Mouthfeel, Complexity and Darkness.

Choir Monk: Here are my tasting notes:

Aroma: Rich and bold - smoky wood and savory herbs.
Acidity: Smooth and pleasant; like a red apple.
Aftertaste: Rounded with bittersweet chocolate tones.
Body/Mouthfeel:  Full mouthfeel; pleasingly smooth.
Complexity: Interestingly complex: stonefruit with a hint of chocolate.
Darkness: Medium.

 

Choir Monk: I really enjoyed this coffee!  What did you think, Lay Monk?

Lay Monk:  I thought it was very good too!  Here are my notes:

 

 

Aroma: Notes of pineapple and earthy wood.
Acidity: Rich and nicely integrated.
Aftertaste:  Bold dark chocolate notes.
Body/Mouthfeel: Smooth and full-bodied
Complexity:I liked the complexity; stonefruit dark chocolate and a hint of lemon.
Darkness: I'm calling it about a medium darkness.

Conclusion:

Choir Monk: I really enjoyed this Colombian!  The thing that surprised me the most was the full-bodied mouthfeel and excellent smoothness.  Very good!

Lay Monk: I liked this coffee too!  It had the characteristic earthy tones of a good Colombian but it also had a touch of apricot that I really enjoyed.

Choir Monk: Our final assessment:

Rich and complex, the Colombia Tolima Supremo commences with pleasant acidity and continues with complex notes of dark chocolate and stonefruit combined with the ubiquitous earthy theme common to all great Colombian coffees. The profound cocoa influence in the aftertaste gently sweetens, finishing off one of our most classical coffees to date.