La Laguna shows good clarity in the cup, flavors of apricot and dark sugars, roasted nut and barley tea. Big body, low acid, and convincing sweetness make this a great option for those who favor Brazil coffees. City+ to Full City+. Good for espresso.
Dipilto is a premier coffee growing region, with diverse microclimates and good altitude, optimal conditions for producing specialty coffees. Finca La Laguna is operated by producer Luis Emilio Valladarez, who also operates Finca Buenos Aires another coffee we purchased this year (the first pic is La Laguna). Finca La Laguna came under his direction and ownership about 4 years ago now, thriving from his expertise and leadership. The farm is situated at 1100 - 1350 meters, and planted entirely in Caturra. Natural shade trees abound, the coffee is protected from warm afternoon sun. Once the ripe coffee cherry is picked, it is pulped and washed onsite, then laid to dry on raised African beds. The latter step aids in even drying, keeping the parchment intact, providing protection to the green coffee bean from many outside elements. The coffee is followed by Valladarez from cherry to hulled beans, with much care put into sorting out any potential defects. The farm acquired Rainforest Alliance Certification a few years back, and won first prize at the 2012 RFA Nicaragua coffee competition.
Nicaragua's come at a time when Brazil coffees are on their way out, while we're awaiting samples from a new harvest. Like Brazil, much of the coffee comes from slightly lower elevations, so is softer, showing cocoa and nut tones, pleasing body, and mild acidity. La Laguna shows a very "Brazil-like" hazelnut and chocolate scent in the dry grounds, along with dried apple, and a faint note of miso paste. The wet aroma is loaded with brown sugar and vanilla, mild fruit in light roasts, and a pungent chocolate roast tone at FC. Cup flavors go from chocolate cookies to cinnamon/sugar toast, dry apricot to roasted barley, shifting greatly with roast level. Our best roasts were in the City+/FC range, showing a good deal of clarity in the cup, peaking with dark sugar and stone fruit flavors, low malic acidity, and heavy cocoa in the finish. A great espresso option on it's own or as a blend base too.