Roast Level: Medium Dark
Process: Fully Washed
Elevation: 1,200 MASL
Tasting Notes: White Pepper, Lavender Honey, & Smoked Bosc Pear
Description: The La Concordia region is renowned for producing excellent coffee due to various factors, such as the agroclimatic conditions of the area, altitude, soils, great diversity of natural interactions and of course, the people who through effort and care are able to produce the “Oro Verde” (green gold as it is called). This region is also well known for its dry and rainy seasons, which are very well synchronized with the physiology of the coffee plant. During harvest season, the weather is cold with little rain which helps to extend the fermentation time and drying conditions, and as a consequence, improves the coffee cup quality. The endemic vegetation and fauna interaction (large cat species such as jaguar and birds such as quetzal among others) creates a top priority responsibility to enhance sustainable coexistence between coffee producing activities and conservation of this environment. The small farmers in this region take an artisan approach to their production, taking their coffee from seed to dry parchment. The coffees are picked ripe, de-pulped and fermented for 12-17 hours. After the fermentation process, the coffee is then washed and sun dried on farmers’ yards or zarandas in order to deliver the best qualities and high-end profiles required.
The nose of this cup is very reminiscent of a Sumatran coffee. Like notes of leather, smoke, and earth. Do not let that deceive you, as the taste is incredibly different. On the front end, this cup produces tasting notes of white pepper, cherry jam, and toasted walnut. The body is full, but not super heavy, and is accompanied by notes of lavender honey and praline pecan. The mouthfeel is buttery and creamy, and it finishes smooth with a subtle earthiness and lingering note of smoked bosc pear.