La Cumbre • La Esmeralda • Washed Catuai

Recommended Roast Level

Full City (Medium)

Tasting Notes

Dark Chocolate - This coffee has a tasty boldness with a chocolate-forward flavor. We really enjoy the smoothness of the coffee as well. Thus, we felt rich dark chocolate would best describe the primary notes we're picking up.

Orange Zest - There is a touch of perceived citric acid that we pick up and feel that orange zest describes it well due to its lack of sugar content or extremely high level of acidity.

Peanut Butter Cookie - Behind the boldness lies a nutty sweetness that we believe was most helpfully described with Nutter Butters. It's a strangely specific note for a very general taste, but we think it helps tie in that sugary backend with some of those peanut-like roasted notes.

La Cumbre Coffee Production

Minor Jimenez is a down to earth family man who is extremely passionate about quality coffee. Together with his wife and extended family, they founded and operated La Cumbre which is both a wet mill and coffee roaster. Minor has been surrounded by coffee his entire life - coming from a prominent growing family in the renowned Tarrazu Region. He has always found a deep love and appreciation for coffee and the yearning for taking it to new levels. The young family became craftsmen of their product, starting both a processing station as well as a local roastery. First, pulping their fruit with neighbors and drying the parchment next to their house, but today they have finally established their own micro mill. This is the first harvest from their new structure.

La Esmeralda is one of Minor’s most prized lots and his first choice to process fruit from the plantations his family has to choose from. This particular plantation is located just to the north of the family’s residence in the town of San Lorenzo de Tarrazu. This has been a long known high quality producing area for coffee growing in the area due to its drier climate as it is more exposed to the sun. Since the family has been growing large amounts of coffee for so long they really know how to manage their plantations. The most important thing is to work in harmony with the surroundings and focus on quality. 

Highlights