Oporapa is an exciting coffee for Sunergos Coffee to feature, in that it’s one of Cafe Imports’s new line of Regional Selects.
Regional Selects is a new project Cafe Imports created in Colombia that is meant to highlight the inherent unique profiles found in specific microregions within the country. The regions they are currently highlighting are Huila, Narino, Cauca, and Tolima.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Oporapa Colombia, from Sunergos Coffee in Louisville, Kentucky. Feel free to pull up a chair.
region: Oporapa, Huila, Colombia
producer: smallholder farmers
elevation: 1500 – 1700 meters above sea level
cultivars: Caturra, Colombia
process: fully washed, patio dried
The aroma of the Oporapa Colomba is very pleasant; mellow, subdued, mildly sweet, and fragrant with scents of brown sugar, caramel, citrus, and baking spices.
When I saw “carrot cake” as a tasting note on this coffee’s bag, I was immediately skeptical. I’ve tasted some unique flavors in coffees over the years, but “carrot cake” was definitely a new one. Sipping this coffee, though, I have admit that carrot cake fits the bill perfectly. It has that sugary sweet and slightly vegetal flavor and the “carrot cake” descriptor is only compounded by the presence of cane sugar, vanilla, almond, and baking spice flavors.
As the cup develops a bit more, juicy flavors of raisin and plum and a supple clementine acidity emerge, washing over the palate and leaving behind a lingering ginger finish.
Medium body; buttery mouthfeel; citric acidity; clean finish.
With their Oporapa Colombia, Sunergos Coffee provides a pleasurable, mostly straightforward coffee-sipping experience. Mellow, mildly sweet, great acidity, subdued…
What I particularly appreciated about this coffee, though, were those little moments that caught me by surprise.
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.