Unrefined sugars and roasted nut flavors are core aspects of La Laguna, flavors of sweetened peanut butter, molasses drizzled almonds, and a bittersweet cocoa counterpoint. Full City to Full City+. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||July 2018 Arrival|
|Bag size||69 KG|
|Appearance||.4 d/300gr, 16 -19 Screen|
|Roast Recommendations||Full City to Full City+|
|Recommended for Espresso||Yes|
Dipilto is a premier coffee growing region, with diverse microclimates and good altitude, optimal conditions for producing specialty coffees. Finca La Laguna is operated by producer Luis Emilio Valladarez, who also operates Finca Buenos Aires another coffee we purchased this year (the first pic is La Laguna). Finca La Laguna came under his direction and ownership about 4 years ago now, thriving from his expertise and leadership. The farm is situated at 1100 - 1350 meters, and planted entirely in Caturra. Natural shade trees abound, the coffee is protected from warm afternoon sun. This is a naturally processed lot, a first for us from this group. Drying conditions are good in Ocotal, where the mill is located, and so drying whole coffee cherry makes sense, taking roughly 4 weeks to complete before moving to the hulling machinery. This long dry time inside the whole cherry adds an unmistakeable fruitiness to the cup - which if you've never tried, you absolutely should - not to mention hefty body, and muted acidity. The coffee is followed by Valladarez from cherry to hulled beans, with much care put into sorting out any potential defects. The farm acquired Rainforest Alliance Certification a few years back, and the washed coffee won first prize at the 2012 RFA Nicaragua coffee competition.
Nicaragua's come at a time when Brazil coffees are on their way out, while we're awaiting samples from a new harvest. Like Brazil, much of the coffee comes from slightly lower elevations, so is softer, showing cocoa and nut tones, pleasing body, and mild acidity. La Laguna shows a very "Brazil-like" hazelnut and chocolate scent in the dry grounds, along with dried apple, and a faint note of miso paste. The wet aroma offers brown sugar and vanilla, and a pungent chocolate roast tone at Full City. Cup flavors go from chocolate cookies to cinnamon/sugar toast to roasted barley, shifting greatly with roast level. Our best roasts were right around Full City where La Laguna shows the most balance of sweet and bittering tones, and cup notes in the cooled coffee include molasses drizzled almond, sweet peanut butter, and bittering baker's cocoa. A great espresso option on it's own or as a blend base.