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15 La Escondida
1322.8Los Favoritos PRACTICE
US$10.00/lb
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Located in the department of Jinotega, La Escondida starts at the base of the same mountain as Las Delicias. La Escondida is home to our “varietal garden” this is where we test out new varieties before we decide if it’s worth planting it on one of our farms. Laurina is a naturally low in caffeine variety, with elongated and pointed beans, that carries half the caffeine content of another arabica variety. The Laurina plot is called Ojo de Agua and it’s the only plot of Laurina we have in Nicaragua. It is also the only plot we irrigate due to its proximity to a river. This helps to control the flowering stage, hence control/accelerate the harvest. The Laurina specifically is one of the first varieties to be picked in a season due to this irrigation system. Although the Laurina plot being at 790 masl it still packs a mean punch.
| Boxes: | 2 |
|---|---|
| Score: | 87.26 |
| Variety: | Laurina |
| Weight: | 132.28 |
| Process: | Natural |
| Region: | Jinotega, Nicaragua |
| Rank: | 15 |
| Cupping Attributes: | Apricot, Blueberry, Green Tea, Juicy, Apple, Floral, Honey, Clementine, Concord Grape, Demerara sugar, Golden Raisin, Hazelnut, Jackfruit, Lemongrass, Marzipan, Milk Chocolate, Pineapple, Raspberry, Stone Fruit, Citric Acidity, Malic Acidity, Tartaric acidity, Toasted almond, Winey, Balanced, Dried Fruits, Tannic finish, White tea. |
| Processing Description: | Only optimally ripe cherries are hand-harvested, floated in water to remove any unripe cherries, and hand sorted. The wet cherries are then carefully transported to our dry mill where we proceed to sun dry. We emphasize a slow and prolonged drying time, nevertheless we give the wet cherries 100% sunlight on raised beds, as a thin layer, for the first 4 days (this diminishes the risk of mold growth or overfermentation). Following this, the coffee is moved to our greenhouse with raised beds where it will finish its slow drying phase under 50% shade for an additional 25 - 30 days until reaching a humidity below 12%. The final steps are the stabalization periods. First the parchment stabalizes for a month, we then proceed to hull and sort the parchment. Second stabalization occurs in green, for an additional month. This will assure the humidity amongst all the beans are uniform. |