The cup has nice body, rustic caramel-sorghum syrup sweetness, herbal notes, almond-skin dryness, cocoa powder and honey. The flavor profile is more rustic than some of the other microlots we brought in from Beneficio Las Segovias. City+ to Full City+.
This is another microlot processed at the Beneficio Las Segovias wet mill this year, one we identified in cupping many small lots earlier this year. The farm is called Finca La Virgen and it is owned by Pastor Midence Castellon. While I have all the details on this farm, it is one I did not visit. There were a lot of small lots we looked at so I could not see all the sites for them, but hope to before next season. It is at 1340 meters in the area of Dipilto called La Laguna. This zone has had a lot of success in the competitions in recent years.
The Finca La Virgen lot has milk chocolate aromatics in both the dry fragrance and wet aroma, with slight herbal sweetness, hibiscus flower, and a malty roast sweetness. It's a pretty classic aroma for high grown Nicaragua coffees, balanced, mild. The cup has nice body, a slightly rustic caramel-sorghum syrup sweetness, slight herbal notes. It has the hallmarks of a softer coffee in the roaster, as well as the flavor profile, but I like its balanced sweetness and interesting flavor notes. I find hints of chamomile and mint tea, a slight almond-skin dryness, cocoa powder and honey. The flavor profile is more rustic than some of the other microlots we brought in from Beneficio Las Segovias, but that is what makes it rather distinct as well; the herbal tea-like notes, and balance of sweetness with a rather dry finish.