- The Mierisch Family
- Yellow Pacamara
- 1,315 - 1,400 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 the coffee matures slowly, creating an incredibly consistent profile. Having an even climate across the whole lot means the coffee develops similar flavour compounds in each bean. This creates a razor sharp taste profile.
Earlier this year we shared the natural processed version of La Huella, but we are now excited to showcase the same coffee with a honey process. Where the natural was full of intense tropical flavours, the honey process is much softer, with a lower vibrancy. The difference in the two comes from the natural having all of its fruit attached during drying, while the honey only has a small amount. The end result is a cup that is much more balanced.
CHRISTMAS DELIVERY SCHEDULE
Don't miss out. View our Christmas delivery and roast schedule here
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
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.