Don Napolean has been a coffee farmer as well as worked in agronomy for over 40 years. Together with the help of his family, they manage Finca Las Animas, which is located in Atiquizaya, Ahuachapn at the foothills of the Apaneca-Ilamatepec mountain range. This highland region affords good altitude and microclimate, the farm sitting at 1400 - 1450 meters above sea level. Las Animas is planted almost entirely in Bourbon with a small amount of Pacas. At 21 hectares, Las Animas sees sizeable annual production, this lot separation coming out to 40 bags. This lot is the result of a new coffee project in the region by one of the local mills, their goal being to identify the top qualities from farmers they already buy coffee from. These coffees are then kept separate throughout the milling process, and sold as an individual microlots as opposed to being lost to large blends. This gives the farmer the opportunity to be paid premium prices for their best coffee, which for some of these farmers, is a new opportunity.
Las Animas expresses thick sweetness, contrasting cocoa tones, and subtle top notes, and is a prime dual-use candidate for those looking for a coffee to be used in both brewing and espresso applications. The fragrance has a butter toffee smell at City+ that mingles with slightly muted shades of cocoa, and dry spices to a lesser extent. Aromatically, this coffee shares smells with baked pastries, praline cookies, walnut brownie, and the like. As a brewed cup in the middle roast ranges, Las Animas promises a sweetness like a simple syrup made with brown sugar, with a black walnut and baker's cocoa accent. The latter helps build an incredible bittersweetness that holds up at several shades more development in the roaster. Even at Full City, where dark cacao roast tones are prominent, bittering tones are rivaled by brooding sugar browning tones, culminating in a wonderful drinking coffee. This coffee isn't about top notes. It's about balance, body, and compactness of flavors, and right on par with any of our other washed coffees from this origin. As single origin espresso, this coffee shows all the hallmarks of a "classic": incredible viscosity, sugar in the raw sweetness, and bittersweet chocolate tones that absolutely do not quit in the finish.