Our Newest GRAND CRU Coffee & A Great Nicaraguan
Our great Coffee Writer, Kelly, is out the next few weeks because she had a baby! If you see her when she returns, definitely congratulate! In the mean time, our Education Director, Rachel, will be taking over describing our coffees to you. Here's what she has to say about these new releases.
Nicaragua Las Minas Natural
Story: Las Minas Natural is an exceptional coffee from our friend Luis Balladerez. This coffee comes from his youngest farm, Lo Prometido, which we tend to only receive two to three nano lots from each year. Lo Prometido sits at the highest elevation of all Luis' farms and has the highest degree of shade. This special combination creates an ideal growing environment for coffee, and it really shows in this lot.Las Minas is a small designated area on Lo Prometido that is strictly planted with maracaturra. Maracaturra is a natural cross between the marigogipe and caturra varietals. It is believed that this cross likely originated in Nicaragua, which has an optimal climate for this particular coffee. This coffee is also a nano lot. Nano lots are areas, usually small, of particularly kept coffee. The attention and care that go into producing nano lots like this result in distinctly high cup quality and they are sold at a premium.
In the Cup: Light Body, Sugary, Tropical Fruit Cocktail
GRAND CRU #75 Colombia Las Flores
These notes are from Kelly! She gave this one a write-up before she left.
Story: One of our favorite parts of our Limited release program is the opportunity it gives us to source coffees that are the result of extreme innovation. The right combination of variety selection, modulation in processing, and high quality cupping scores, can result in cup characteristics that we've never seen before.This coffee is the brainchild of an agronomy expert partnering with coffee producers who grow unique coffee varieties. Jhoan Vergara grows yellow bourbon, a unique and more mild variety of bourbon, in the high reaches of Huila, Colombia. With the help of Professor Cesar, Jhoan found just the right combination of anaerobic fermentation and honey processing to result in a coffee that is sincerely unprecedented. This coffee has a layered sweetness to it, with an absolute explosion of spiced flavors. The finish has a profound amount of cardamom, cloves, and other sweet spices to it. We thought it was reminiscent of a poached pear or even a spiced cider!
In the Cup: Toffee, Poached Pear, Clove, Cardamom