VARIETY: Caturra, Bourbon, Typica
ALTITUDE: 1,800 MASL
TASTING NOTES: Cinnamon Spice, Toasted Walnut, Cacao Nibs, Demerara
This coffee is from a combination of two small farmers in the La Libertad region of Huehue. Mr. Gonzalo Perez and Mr. Prudencio Martinez both grow a mix of caturra, bourbon, catuai, and typica coffees in an elevation of 1,800 - 1,900 MASL. Interestingly enough, their farms are very difficult to access due to the intense trekking involved. However, despite the challenging landscape, some producers go the extra mile to buy their coffees because of the quality and flavor it produces.
Flavor Maturation / Peak Flavors
Our roasted coffee beans can take around 3 - 4 weeks of rest for it to degas enough and the flavors to develop. We strongly recommend brewing the coffee during this period to get the best experience of our coffees. Drink within 3 months if you must, but by then we might have released more coffee varieties. So drink fast!
After the roasting process, the coffee beans will possess a high concentration of carbon dioxide gasses within itself as a byproduct of the aforementioned process. These gasses hinder the overall quality of the coffee, as it will aggressively create multiple air pockets during your brew. These air pockets are responsible for creating an uneven extraction; acting as a disruptive barrier between the contact of water and coffee grounds. Furthermore, carbon dioxide when fused with water will give you a sour taste, similar to the carbon dioxide you taste in colas.
The coffee will release some of these gasses naturally, as a process we call degassing. While degassing, the coffee's flavors will also develop. This happens every day until it reaches its peak. The peak of our coffees varies, but we believe the best of flavors are pronounced when it reaches a month old and it will still be great even after 3 months.