La Libertad has balanced sweetness and acidity, with a slight tartness to it, like green apple, defining flavor and acidity. Praline nut - sugar, butter, vanilla, and of course roasted nut - come out at City+/Full City levels, along with plum and chocolate syrup. The finish is a mix of toasted sugar and cocoa powder, and body is inky and dense. City+ to Full City+. SO 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 rather small lot together. It's a total of 17 x 46 KG bags, and will only be offered in 1, 2, and 5 LB increments.
This lot from Libertad small farmers has a nice fragrance in the dry grounds, with dried stone fruit, golden raisin, and molasses sugar. Full City roasts are surprisingly fruited with a heavy scent of date and black currant. And the wet grounds, wow, City roasts honestly have a fig bar smell - fruit paste, honey and wheat - brings back memories! The break has pectin sweetness too, but smells a bit stronger of light caramel and even a bit of candied nut. And at Full City the break has a saturated scent of red honey, syrupy sweet. The cup has a balanced sweetness and acidity, which is one of the first aspects I notice in the hot cup. There's a slight tartness to it, like green apple, and it cuts through in lighter and darker roasts. The sugary aspect in flavor is like praline nut - sugar, butter, vanilla, and of course roasted nut. The flavors in the finish shift toward notes of toasted sugar and cocoa powder in the long aftertaste. Full City roasts are also quite sweet, with dark plum and syrupy chocolate. It's a pleasant profile, with a lineup of flavor notes not only complimentary, but with definition. Body is also nice and inky and making this lot of La Libertad more than worthy of a run through the espresso machine - loads of bittersweet chocolate and with nice, citric acidity.