A crowd pleasing cup at any roast level, caramel and molasses sweetness, roasted almond, green apple and raisin accents, and heavy cocoa roast tone as you pass City+. City to Full City+ (and beyond). Good for espresso.
|Region||La Libertad, Huehuetenango|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried|
|Arrival date||July 2018 Arrival|
|Bag size||69 KG|
|Cultivar Detail||Bourbon, Caturra, Typica|
|Appearance||5 d/300 gr, 15-17 screen|
|Roast Recommendations||City to Full City+, very versatile|
|Recommended for Espresso||Yes|
This lot from the La Libertad region is a custom blend we put together from the coffees of small producers in the area. La Libertad is in the Huehuetenango Department, and already sits at a fairly high altitude of around 1500 meters. The farms making up this lot start at about 1500 meters, and are planted in a mix of cultivars, Bourbon, Caturra, Typica varietals mixed in. Wet processing is handled locally, and then the coffee is patio dried, before being transported down to a dry mill in Huehuetenango town where the parchment layer is removed, the coffee sorted, and prepped for export. We spent many hours at the cupping table sorting through small producer lots from the region in order to put this rather small lot together.
The aromatic profile is built on toasted sugars, caramelized and smoky sweet as the roast develops, and hints of roasted nut smells. Brown sugar smells found in the dry fragrance, carry over into the wet aroma as a sort of butter pecan smell - toffee ice cream and toasted pecan nuts. The brewed coffee is a great crowd pleaser, and has something for everyone no matter your roast preference. City and City+ roasts have convincing sweetness of caramel and molasses sugars, roasted almond in the back end, and fruited accent flavors of green apple and raisin. There is a cocoa powder note too that follows through to the finish, and comes through loud and clear in Full City and Full City+ roasts. No matter where your roast winds up, La Libertad is a bodied coffee with the weight of apple juice, and acidic impressions are present without being the coffee's focal point. My Full City+ roast made a bittersweet espresso shot that's sure to function well as a cappuccino base.