KOSHER FOR PASSOVER (ORB KP) 12 oz Bag
Balanced flavors. City+ pulled out brighter fruit aspects, while the dark roasts developed complex bittersweetness. Notes of honey, berry sherbet, and dark drinking chocolate. City+. Good for espresso.
Doña Luz' coffee are so sweet, and it proved to be one of those beans that seemed to show balanced flavors no matter the roast level. Light roasts pulled out some brighter flavors and fruits that I thought were missing in my Full City roast. But what dark roasts may lack in fruit, they make up for in complex roast flavors and lasting bittersweetness. The aroma smelled so sweet, and with interesting top note accents like pumpkin pie filling, vanilla, honey, and raisin. The cup showed subtle fruited accents that struck me as tasting like berry, and golden plum. It's kind of a "berry sherbet". Honey-like sweetness was a big par of the flavor profile too, which played well off some mild bittering tannic notes. My Full City roast was very heavy on the palate, creamy in texture. The flavors were also heavy, like dark drinking chocolate.
- Process Method Wet Process (Washed)
- CultivarCaturra Types, Bourbon Types
Farm Notes
This coffee is from Luz Mely Aguilar Sánchez, a farmer in El Diamante village. The village is roughly 5 hours from Jaen, tucked away in the highlands of San Jose de Lourdes. She, and her husband Roger Chilcon, manage 3 hectares of land in El Diamante, on which they've planted a mix of Bourbon, and Caturra. Though not the only farmer to do this, Luz bags up the coffee cherry from the day's harvest and seals them up for about 24 hours before processing. The idea is to start fermentation within the cherry in the hopes of translating to a more complex cup (often realized as an increase in fruited notes). She and her husband also employ a somewhat long fermentation times (36 hours) which can have a similar affect on flavor profile. Once dry, the coffee is stored in polyethylene sacks that remain covered until transport in order to help preserve the quality. The coffee is still in it's outer parchment layer too, which also helps with freshness, and won't be removed until ready for export. Their farm sits between 1850 and 1900 meters above sea level.