La Laguna is a nice Nicaragua, not to mention, comes at a time when good Brazils are getting harder to find. Praline nut, caramelizing sugars, soft acidity, and big body - a coffee for drinking (more than 1 cup, that is!)! Versatile in the roaster as well as brew method. Great as a blend base. City+ to Full City+.
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.
This lot from Finca La Laguna has sweet/savory aromatics, and a hefty chocolate and nut flavor in the cup. Nicaragua's come at a time when Brazil coffees are on their way out, and 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, and a note of miso paste. The wet aroma is loaded with brown sugar and vanilla, along with more savory sweetness on the break. The cup flavors go from chocolate cookies to cinnamon/sugar toast. Lots of grain and sugar flavors, and nuts like Brazil and hazelnut. This is a soft coffee, one with low malic acid, and pleasant cocoa powder flavor going into the finish. It makes for a great blend component in leu of a "classic" Brazil based blend as well as a nice shot on it's own.