| Clean cup: (1-8) |
6
|
| Sweetness:(1-8) |
7
|
| Acidity:(1-8) |
6
|
| Mouthfeel:(1-8) |
6
|
| Flavor:(1-8) |
7
|
| Aftertaste:(1-8) |
6
|
| Balance:(1-8) |
6
|
| Overall:(1-8) |
7
|
| Correction: |
36
|
| Total: |
87
|
|
| Description: |
El Quetzal farm owned by my friend Roberto Bendaña is a lovely farm, that I visited on my recent trip to Nicaragua in the Matagalpa region. At an altitude of around 1,200-1,300m, the farm is a mix of Caturra (40%), Catuaí (40%) and Catimor (20%) varietals. Next door to El Quetzal is finca Los Alto that we are also stocking this year.
Roberto approaches coffee growing in a scientific way and is always trying new things. Not only does he try things with the farm, but also new facilities for the workers there. Construction of additional high-quality housing for both the 150 permanent employees and 450 seasonal pickers has been completely recently at El Quetzal .These facilities include running water and a separate washing and kitchen blocks. The old latrines have been replaced with toilet blocks and a septic tank and bio-digestor now provide methane gas for cooking. It also keeps any waste water from entering the river system. On my visit I also got to see the school, library and day care centre. There are also plans to add computers and the Internet to this school. They also have a full range of sports and music facilities available. I was able to travel all around the farm and it's an amazing place.
In the cup it has a big full body, and rich sweet flavor profile finished with a slight nutty finish. Normally I'd say leave the nics away from the espresso machine but this one is an awesome single origin shot. |
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