Finca Primavera comes from the southern tip of Huila, near the historical town of San Agustin. Not only did Arnulfo Leguizamo’s Finca Primavera take first place in last year’s Cup of Excellence competition with a whopping score of 94.05, but it was also used by Pete Licata in this year’s World Barista Championship in Melbourne, Australia.
Arnulfo Leguizamo is the son of a coffee farmer born in the municipality of Teruel, Huila. In his youth, he studied several mechanical trades and after years of work in an urban environment, he decided that his future was in the field working with coffee. He began by planting half a hectare on his father’s property in Teruel.
He eventually travelled to San Agustin, found love, had 4 children and inherited a 1 hectare farm. Later on he purchased another 3 hectares which he planted little by little with coffee. Arnulfo is committed to having a positive environmental impact by protecting springs and birds, recycling waste and not spraying chemical products. He does this in large part for his sons – he wants to keep his place at least without contamination or pollution so they can live and eat there in the future in a healthy way.
His principals for the production of coffee are based on the quality; he says “I have to do things with love, dedication and with the support of my wife and my children. The advantages of this land where my farm is located are a secret but mainly because of the high altitude and the right temperatures we produce coffee with the best attributes for its taste. It is important for us to harvest only ripe-red cherries and process on time. We have to wash coffee well with clean water and dry it under sun and air for that we use the system: ‘Casa Elda’.”
Welcome to my Table, here in the corner of this cafe. Today we’re sipping a cup of Colombia Finca Primavera Microlot, from Populace Coffee in Bay City, Michigan. Feel free to pull up a chair.
the basics:
origin: El Tabor, San Agustin, Huila, Colombia
farm: Finca Primavera
producer(s): Arnulfo Leguizamo
assocation: Association Los Naranjos
elevation: 1840 meters above sea level
cultivars: Caturra, Typica
process: fully washed, raised bed dried
certifications: Rainforest Alliance
the coffee:
The Finca Primavera’s aroma is scrumptious. Dynamic and complex scents of delicate floral aromatics, bright tropical fruits, sugar, and cola. Scratch that—pop!
The first few sips of this coffee provide my palate with a supple mouthfeel that bubbles up on the center of the tongue and spills over the sides. Very sweet flavors of Mexican Coke (coca-cola and cane sugar) lay down a foundation for tropical fruit flavors that are already starting cut through and delicate floral notes that show up in the finish (cherry blossoms and rose hips, specifically).
As it cools off, the sweetness of the cup really erupts. I mean, it was sweet before, but now…? Good golly. And tart? Whoa. The Mexican Coke flavor backs off to reveal intensely syrupy, bright, and tart pink lemonade, mango, mandarin, cantaloupe, cherry, and a grapefruit acidity that just doesn’t quit.
medium body; supple mouthfeel; grapefruit acidity; clean finish
the bottom line:
The Colombia Finca Primavera, from Populace Coffee, is an intensely bright and lively coffee that dances all over the palate in a long, flowing silver sequin gown. That metaphor is a bit much… But it’s accurate.
From the first sip to the very finish of the cup, the Finca Primavera is a dynamic coffee that really glistens with incredible flavors, a supple mouthfeel, tremendous balance, and a sparkling acidity that really makes the taste buds stand at attention.
Did you like this? Comments, questions, and suggestions are always welcome here at the Table! Pull up a chair and speak your mind by entering a comment below. Also remember to like us on Facebook, and follow us on Twitter!
Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.