Middle roasts of La Libertad show raw sugar sweetness, butter toffee, and roasted nut aromatics. Sweet flavors of caramel and baked goods fill the cooling coffee, along with caramelized sugars, and a rich chocolate cookie flavor. City+ to Full City+. Good espresso.
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 1700 meters, and are planted almost entirely in Bourbon, save a few Typica varietals mixed in. Production is handled locally at a small wet mill, and then the coffee is patio dried. The dry parchment is transported down to the much larger Bella Vista farm in Antigua where it is dry milled 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 15 bag lot, and several others, together.
This lot from La Libertad has enticing sweetness in the fragrance of the dry grounds, with caramel-coated nut smells in lighter roasts, and molasses sugar in our Full City roast The wet grounds of Full City roasts have a luscious bittersweet dark chocolate smell, and breaking through the crust reveals a dark, raw sugar sweetness. Brewing City+ and Full City roasts you get a butter toffee side, along with subtle roasted nut aroma that together remind me of butterscotch chip cookies with walnut. Sweet flavors of caramel and baked goods fill the cooling coffee, along with caramelized sugars, and a rich chocolate cookie flavor. This is a wonderful daily drinking coffee in the middle to dark roast range, and FC and beyond roasts make incredibly inky shots of espresso too, promising loads of bittersweet chocolate.