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La Huella (natural)

La Huella (natural)
Flavour profiles

Blackberry, Nectarine, Brown Sugar

Regular price £17.50 17.50

Farm information
Method
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.

Extra care is also taken when processing this coffee, involving the slow drying of the cherries in thin layers at the dry mill. The fruit is turned three times daily to ensure even drying, before being moved to African raised beds. This ensures the fruit surrounding the bean remains intact to retain the juicy body and jammy acidity that are displayed in the final cup.

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BREW RATIOS

Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins

ROAST DAY

Roast & despatch days are currently Monday to Friday. All orders placed after midnight on Thursday will be roasted and dispatched on Monday. 

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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