These are photos from a recent origin visit to Finca Las Mercedes in El Salvador. I visited producer Lucia Ortiz and her family with staff members Holly Bastin and Morgan Smith. Hope you enjoy the pictures as much as we enjoyed the visit with our friends.
Jeff
I love this time of year. We have cupping tables filled with beautiful coffee potential almost every day, and we are developing roasts on others. One of the most exciting new developments has been the arrival of our new natural Ethiopian from the Guji region of Sidama. Natural Ethiopians are famous for their fruit-bomb nature, but Ardi (named after the oldest human skeleton ever found that was recently unearthed in Ethiopia) is so much more. Its fruitiness is reminiscent of pomegranate, but it has a depth and breadth that lingers on your palate. The multidimensional character of this coffee has made it one of our favorite coffees from Ethiopia. Try Ethiopia Sidama ARDI here!
We are sad to announce the departure of one of our favorite coffees, Hacienda La Esmeralda Special - Mario Carnaval. This coffee has enjoyed a full life, receiving a 96 from Coffee Review and giving people awe inspiring coffee moments. We are sad to see Mario Carnaval leave, but its departure gives us the opportunity to truly appreciate the other coffee from Hacienda La Esmeralda, Mario Pascua.
Mario Pascua was grown in the area that traditionally produces some of the top lots of La Esmeralda Special. As its name suggests, Pascua (Spanish for Easter) was harvested during Eastertide in the month of April. The aroma is pure and clean, with notes of red fruit and flowers. In the cup, it is wonderfully juicy, with notes of sweet cherry and grapefruit. As it cools, notes of sugarcane come to the forefront. Try Mario Pascua here!
In January, Coffee Review reviewed 37 different varieties of the traditional Moka Java blend, and PT’s rendition scored an admirable 90. This solid coffee will appeal to a wide variety of tastes, having a beautiful combination of high and low tones. You can purchase it here! Here is what Ken Davids from Coffee Review had to say about it,
“Blind Assessment: Cherry-toned chocolate and caramel notes in the aroma. In the cup the cherry sensation deepens to a sustained and rich apricot-like fruit. The sweetness carries into the finish, outlasting a slight touch of astringency.
Who should drink it: Complex fruit character in an all-organically-grown version of the Mocha-Java formula.”
