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11 El Limoncillo
1984.2Los Favoritos PRACTICE
US$10.00/lb
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El Limoncillo (a type of small lemon) is one of the oldest farms we own, with its foundation dating back to the early 1930's. Not the highest altitude farm we own, it sits between 950 - 1100 masl, but boasts 27 hectares of protected rainforest. EL Limoncillo is home to a variety that placed Nicaragua on the specialty coffee map: Javanica. Technically the Java variety, we have been selectively breeding this varietal for over 20 years, to only use the trees that produce the most elongated seeds. After having the genetics tested at a professional center, RD2, the results came back that our Java was originally an heirloom varietal from Ethiopia that was then transported to its home where it earned its name: Island of Java.
| Boxes: | 3 |
|---|---|
| Score: | 88.18 |
| Variety: | Javanica |
| Weight: | 198.42 |
| Process: | Cold Anaerobic |
| Region: | Matagalpa, Nicaragua |
| Rank: | 11 |
| Cupping Attributes: | Berry, Citric Acid, Complex, Floral, Fruity, Juicy, Malic Acid, Mango, Pineapple, Tartaric, Vibrant, Guava, Mango, Peach, Berry, Black Tea, Brown Sugar, Cinnamon, Clove, Cocoa, Dehydrated berry, Grape, Green melon, Honeydew, Jasmine, Honeysuckle, Lemon, Lemongrass, Matcha, Milk Chocolate, Passion Fruit, Red Apple, Red Grape, Yellow sugar, Complex, Consistent, Roasted tea, Sweet stone fruit, White flowers. |
| Processing Description: | Our innovative Cold Anaerobic process involves subjecting whole cherries to dry ferment in an oxygen free environment at temperatures between 6 to 10 degrees Celsius, for 48hours. The objective is to reduce the rate of fermentation by using lower temperatures, but at the same time encouraging the growth and propagation of yeasts and microbes that are beneficial to the fermentation process. The aim of this process is to produce a clean cup profile, by highlighting and not overpowering the inherent cup qualities of the variety. After 48 hours, the whole cherries begin their slow drying phase by first receiving 100% sunlight for the first 4 days, then being transferred to our greenhouse with raised beds and 50% shade for an additional 25-30 days until it reaches a humidity of 12% or below. The final steps are the stabilization periods. First the whole cherries stabilizes for a month, we then proceed to hull and sort the cherries. Second stabilization occurs in green, for an additional month. This will assure the humidity amongst all the beans are uniform. |