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La Bendicion - Nicaragua

  • -$-19.75
  • Regular price $19.75
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    Tasting notes: yellow currant, white tea, blood orange, honey
    Roast degree: 1/6
     
    Country: Nicaragua
    Region: Nueva Segovia
    Variety: SL28
    Process: Natural
    Partner importer: The Coffee Quest Import

    This coffee, from renowned producer Luis Alberto, is a pure joy to drink. It's delicate, and fruity. The blood orange and yellow currant acidity shines throughout the cup, with its honey sweetness closing the dance.

    It can remind you of white tea as it cools down, and there is a subtle hazelnut and milk chocolate finish if you let it cool down enough.

    Luis is known for its immaculate drying protocols at his beneficio Las Segovias, drying a lot of coffees for other farmers as well. It's so clean, that his natural coffees can often pass for washed ones. He controls temperature for cup quality, and humidity for shelf life of the raw material, two things that we, as roasters, were thrilled to hear.

    The coffees dry for between 25-30 days, and most protocols are proprietary to his beneficio. No wonder he is always a top contender and often a winner of the Cup of Excellence Nicaragua!

    We hope you will have a chance to taste this immaculate coffee!

    Here is a little text from our import partner Quest Coffee about their relationship with Mr Alberto:

    Finca La Bendicion is located in the Dipilto-Jalapa mountain range in the Northeast of the department of Nueva Segovia and sits at an elevation of approximately 1,300 meters. In total, the farm is 252 acres, with around 105 acres planted in coffee. Of those 130 acres in coffee, Luis grows the following varieties: Caturra, Red Catuai, Hybrids, Villa Sarchi, Pacamara, Maracaturra, H-3, Marselleza, Java and SL-28. Finca La Bendición has a loose sandy soil, with abundant humus and has an annual rainfall of between 1,400 and 1,600mm. In addition, the farm has a rich biodiverse environment of fauna and flora, with an abundance of broad-leaved trees and conifer species. All of this together, creates for optimal coffee growing conditions. The care and processing that goes into every lot that is processed in this farm is second to none, with careful detail at every stage, starting with optimal cherry picking at the farm level. Washed coffees are dried for between 20-25 days, honeys 20-25 days and naturals, between 30-35 days! Luis Alberto won 1st place in the COE this year, placed 1st and 5th place in 2018, as well as 13th and 3rd place in 2017.... he is no stranger to producing exceptional coffees. This is our third year working with Luis Alberto and every year is coffees are amongst the most fun that we work with!

    Brewing Recipes

    Method Input  Ratio Output Time
    V60 23 g 1:17.5 403 g 3:30 to 4:00 min
    Chemex 42 g 1:17.5 735 g 5:15 to 5:45 min
    French Press 23 g 1:17 390 g 3:45 min
    Espresso 18 g 1:2.3 42 g 30 to 36 sec