Nicaragua Monte Libano Caturra

Top notes of black walnut and soft fruited notes are in there, but it's the bittering and sweet flavors that define the cup. Brimming with layers of cocoa flavors and unrefined sugars. City+ to Vienna. Good for espresso.
Out of stock
57.4
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Drying Method Patio Sun-Dried
Arrival date Jul 14 2017
Lot size 30bags/boxes
Bag size 69
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade SHG
Appearance .4 d/300gr, 17-19 Screen
Roast Recommendations City+ to Vienna; prevailing sweetness throughout the roast spectrum
Weight 1
Monte Libano is a new 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. This season they are planting other cultivars as well including the large bean Maracaturra, and Gesha too. 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 is a nuanced cup, compact base sweetness of raw sugar and core bittering tones across a wide range of roasts, subtle fruited notes on the periphery. City+ is a good starting point with this coffee, where bittering cocoa flavors find balance against a developed sweetness of raw sugars. 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. 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 notes of black walnut and soft fruited tones. 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. Our Full City+ roast brimmed with bittering roast tones, 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 sure to garner universal acclaim.