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La Huella

La Huella
La Huella
La Huella
La Huella
La Huella
La Huella
Flavour profiles

Green Plum, Kiwi, Dark Chocolate

Regular price £11.20 11.20

Farm information
Method
Pulped Natural
Producer
The Mierisch Family
Region
Matagalpa
Varietal
Yellow Pacamara
Elevation
1,315 masl

La Huella translates as ‘the footprint’ in Spanish. It sits on a small plateau inside the Los Altos farm which is at the heart of so much of what we do. Concentrating on this little plateau means that all the coffee slowly develops a fantastically consistent profile. Having a constant climate across the whole lot means the coffee develops similar flavour compounds in each bean. This similar development creates a razor sharp flavour clarity.

The Yellow Pacamara is renowned for its nutty, tropical fruit flavours and crisp acidity. Despite its low yield, the distinct flavour profile of this crop more than makes up for it. With stand out notes of green plum, kiwi and dark chocolate in the coffee - this certainly isn’t one to be missed.

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BREW RATIOS

Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins

ROAST DAY

Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.

ROAST TYPE

We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.

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