Nicaragua Monte Libano Caturra

Compact sweetness and core bittering tones across a wide range of roasts, brown sugar, hints of black walnut and a muted dried fruit note. Mild mannered brightness and cocoa character also make this an espresso option. City+ to Full City+.

$6.25
In stock
86.1
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Dipilto
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date July 2018 Arrival
Lot size 20
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Caturra
Grade SHG
Appearance .4 d/300gr, 16-18 screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

Monte Libano is a farm owned by the same family who run Buenos Aires, Acopio Suyatal, and Finca La Laguna. This is an all Caturra separation from the 1350 meter farm, and we were initially impressed by the clean sweetness found in the middle roast range, an impression solidified after cupping darker roasts upon arrival. The past couple of years they've planted other cultivars as well including the large bean Maracaturra, and Gesha too, and hopefully we'll have an opportunity to taste coffee from those new plantings this season. Monte Libano is milled at the Buenos Aires mill in Ocotal, where all of the farms are being processed for export. They're doing all sorts of processing experiments at Buenos Aires, and are outfitted with raised beds, covered and uncovered patios, color sorting machines, and newer dry milling equipment to catch defects and separate by bean size. This particular lot is wet processed consisting of overnight fermentation, "washing" with fresh water in long channels using wooden paddles to remove the remaining fruit from the seed. All of the 1st qualities are first dried on raised African beds for the first few days, and then finished on patios (6 - 8 days total).

Monte Libano has a compact base sweetness of raw sugar and core bittering tones across a wide range of roasts, showing nuance for Nicaragua. City+ is a good starting point with this coffee, where bittering cocoa flavors find balance against unrefined sweetness. Aromatically, nutty notes are enveloped by smells of light brown sugar and cocoa powder, and the smells coming off the hot steam deepen this impression, with a subtle raisin accent. Brewing a City+ roast, subtle shades of difference begin to show as you move through the cup. A simple brown sugar flavor is apparent, which as the temperature dips a bit opens up to hints of black walnut and a muted dried fruit note. While there is more than sweet and bittering flavors at work here, these are the characteristics that define the cup, and different levels of roast development do little to knock the two out of balance. Full City and Full City+ roasts promise hefty bittering roast tones, that are kept in check all the while by a dense layer of pungent burned sugar sweetness. Mild mannered brightness and cocoa character also make this an espresso option.