Nicaragua, Finca La Huella
Region: Nicaragua
Processing: natural
Tasting Notes: dark chocolate, raspberry, red wine
From seed propagation to post-harvest production at their dry mill, the Miersch family, fourth generation coffee producers of our newest natural process, single-origin coffee, Finca La Huella, has changed the game on quality and nano lots in Nicaragua. The farm from which our newest roast comes sits 1315-1400 meters above sea level, where a dense fog covers the 76 hectares of coffee bushes for around 60% of the day. The lack of sunlight from the constant fog results in cherries that are dense, sweet, and highly aromatic.
Coffee tastes like coffee, but if you're paying attention, it also tastes like a lot of other things. Finca La Huella has tasting notes of dark chocolate, raspberry, and red wine and sits in the adventurous part of our line up.
