Gaslight coffee roasters12/20/2023 ![]() ![]() A light coating of creamy vanilla spills over the tongue first, ushering in a faint woodsy/earthiness and some spices present up front (which is fairly indicative of Nicaraguan coffee), but it’s hardly noticeable.Īs the cup cools, the coffee presents a mellow deluge of tropical fruit flavors. Jumping into the first few sips of the and, again, my senses are completely overwhelmed by the flavors this coffee is throwing at my palate. Tropical fruits, vanilla cream, and floral aromatics blossom out of the cup and quietly bombard the nose. ![]() Opening the bag of Santa Maria de Lourdes unleashes a low roar of bright, lively aromas that erupt out of the bag and bounce off the kitchen walls. Pour: 2:00 concentric pour CUPPING NOTES: Region: San Fernando, Nueva Segovia, NicaraguaĮlevation: 1350 – 1550 meters above sea levelĬertifications: Rainforest Alliance BREWING SPECS: Today we’re sipping the Nicaragua Santa Maria de Lourdes, from Gaslight Coffee Roasters in Chicago, Illinois. Welcome to my Table, here in the corner of this coffee. The target for the total drying time of these lots is 20-24 days and once completed, the cherries are milled to remove the fruit and parchment surrounding the beans which are then vacuum packed into 34.5kg packs. The cherries are then covered in the late afternoon/early evening and left undercover throughout the night until the sun rises again the next day when the drying process begins again. Then, the fermenting cherries are systematically turned over every two hours during the higher temperatures (from 11am to 3pm) of each day. Raised drying beds with partial shade cover are used and no cherries are turned over in the first day of the drying process. Once the fully ripe cherries have been selected, they are taken to the San Ignacio dry mill to undergo a very slow drying process to encourage full enzymatic fermentation. Hand-picked cherries are put through a water siphon and then manually inspected in order to separate any defected beans. Octavio was extremely keen to get involved with experimental processing and the batch we have acquired is natural processed micro-lot. The varietals found here include Caturra and Catuai as well as the Nicaraguan heirloom varietal known as Java. The farm has achieved Rainforest Alliance certification in recognition of this decision and contributes towards the on-going conservation of the surrounding area. Of the 80 hectares of available arable land, 40 have been set aside for the sole purpose of maintaining and improving the natural habitat. Octavio has been dedicated to this cause as well as preserving the natural habitat which is recognised as a main factor in the production of his fantastic coffee. The 80 hectares of natural mountainous forest has been under the management of Octavio Peralta since 1994, whose aim was to restore exceptional coffee production to this relatively wild area. Situated in the Nueva Segovia region at altitudes ranging from 1350 to 1550 metres above sea level, Santa Maria de Lourdes embodies a diverse range of luscious vegetation and wildlife brought about by high levels of annual rainfall. Santa Maria de Lourdes is located in the municipality of San Fernando and the farm is around 24 kilometres from the region’s capital Ocotal. ![]()
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