This is a great daily drinking coffee, with a mild profile of dark sugar and roasted nut. Baker's cocoa comes through in the middle and the bodied coffee carries this flavor into the aftertaste. There's a fresh tobacco flavor too, and the finish has rustic sweetness. City+ to Full City+. SO Espresso.
This lot comes to us from the cooperative of La Lagunilla in the small town of Cacolotepec. The cooperative society handles wet and dry milling for many of the small holder, Zapotec community, and this particular blended lot is made up of 40 different producers. Most farmers migrated out of Cacolotepec in the early 2000's, partly due to the highly volatile coffee market during that time. La Lagunilla was formed in 2003 in an effort to rebuild coffee as a viable income for their community, focusing their efforts on organic cultivation and ultimately obtaining organic certification. Production is "traditional", in that depulping is handled at the farms on hand cranked devices, then the coffee is fermented overnight, washed, and dried on mats. Altitude in the area is a range of 1000 to 1500 meters.
This lot from La Lagunilla is an approachable cup with a basic, but nice, scent of cinnamon and sugar in the ground coffee. There's a nut note too that's like roasted almond, toasty sweet. The wet aromatics have the nutty sweetness of Thai peanut sauce, and with a healthy dose of toasted sugar. Full City roasts show a slight herb smell too, like marjoram or tarragon. The cup has unequivocal sweetness, brown sugar and butter, with a nice backing of baker's chocolate flavor and mouthfeel. There's a sweet and bittersweetness that's very 'coffee-like' in character, what we like to think of as base coffee flavor, or 'coffee ID'. Body is thick, which carries the chocolate notes into the finish. It's a nutty coffee too, roasted almonds, and with a bit of fresh tobacco and rustic sweetness in the finish. This coffee does great in the Full City roast range and will work well as SO espresso.