Tastes like: Plum, Brown Sugar, Pear
Many coffee farms have multiple varieties of coffee plants that are grown on the land. Some coffee plants may have been native to the area. Others are planted because of their disease resistance, yield or favorable qualities you’ll find in the final cup.
Varietals are highly dependent on their soil and climate for flavor. Los Vascos was grown in the mountainous region of Tolima, Colombia in mineraly, clay-like soil. It grows in the shadows of plantain trees on the farms of 100 farmers that are part of the Astobilboa Association, all of whom work to consistently increase the quality of their coffee picking only fully ripe cherries when harvesting.
Los Vascos is comprised of mostly Caturra and Bourbon varietals with a bit of Castillo and Colombia sprinkled in. Bourbon is one of the matriarchs of coffee varieties being one of the first seeds taken from the forests of Ethiopia and smuggled into Yemen to produce descendants that were scattered throughout the world. Caturra is a natural mutation in the Bourbon lineage. Its genetic makeup produces a shorter, more prolific plant that tends to produce coffee that has complex floral qualities.
The varietals of Los Vascos come together to bring you a chuggable and easy-drinking coffee. We taste a burst of juicy plum complemented by the caramel-like sweetness of brown sugar rounded out by the mild tartness of a fresh pear. This is one that our very own co-founder, Rachel, says she just wants to keep drinking all day.