|Drying Method||Raised Bed, Covered|
|Arrival date||Sep 05 2017|
|Cultivar Detail||Icatu, Parainema|
|Appearance||.6 d/300gr, 16-18 screen|
|Roast Recommendations||City+ to Full City+ and beyond|
The farm La Lesquinada is located in the Lesquinas area, not far outside Corquin. Altitude varies, and the farm is broken into several plots, the highest 10 hectare plot reaching just over 1600 meters above sea level. This area is also home to a lot of larger farms, several of which are now abandoned due to rust outbreak some time back. La Lesqui_ada saw their own rust attack a few years back, prompting them to chop down almost the entire farm and replant in resistant varieties. Can't say I blame them. 32 hectares in total, the cultivars currently under production are a mix of Parainema, and Icatu, and they last year they planted small plots of Bourbon, Caturra, Typica, Pacamara, and Gesha. The plants that are currently productin are young, going on 4 years, and this is the second year of real production. The coffee is milled not far from the farm using a mechanical demucilager, and sun dried on patios. The green coffee is then hand-sorted, which is ideal for removing defects that make it through the milling process.
The dry fragrance has a sweet smell of raisin and cinnamon, with nutty hints at the outer edges. Pouring hot water brings up an herbaceaus aroma, along with a smell of caramelizing sugars released off the break. It's a sweet smelling coffee across the roast spectrum, and we found it best brewed around City+, and I imagine will hold up to some 2nd snaps. Middle roasts have a nice brown sugar flavor, sweet and bitter tones are well in balance, flavors that resonate in the finish. Acidity is on the moderate side, similar to apple juice, a tea-like bittering aspect follows behind. As the cup temperature dips a bit, a red apple note comes up, along with notes of almond paste, and nougat rolled in nuts. A nice clean hibiscus tea element comes to fore too, a tart-sweetness that lends to perceived acidity. Our Full City roast had a delicious flavor of high % cacao bar along with dark fruit undertones. Full City and beyond roasts are sure to work wonders as single origin espresso.