||Nicaragua Finca La Escondida Perla Negra Catuai 2017
||#SSSSS Limited Editions 2017
Number 11 of 12, November 2017, in the #SSSSS 2017 - Steve's Super Secret Stash Subscription. A limited availability series of roasted coffee beans.
This month it's: Nicaragua Finca La Escondida Perla Negra Catuai 2017
No no, no no no no, no no no no, no no NONOVEMBER!
Really excited to share this rare gem with you this month. Escondida means “hidden” in Spanish and that's because this farm is tucked behind trees and into the valley of the mountain and isn't visible from the road. As far as coffee farms go it's a newly planted farm (the first trees were planted there in 2006) and has been crafted to have a wonderful variety of separate lots and varietals.
La Escondida is planned around identifying the plots with individually different micro environments resulting from factors such as soil quality, sun exposure, and temperature range. This is one of the upsides of starting to plant a new farm, you can really plan ahead to try and create something wonderful for the future : )
This process “perla negra” was inspired from our love for the “funky” lots we have from the Mierisch family. Unlike funky this is a pulped natural/honey, not a natural process, but they leave it for a lot longer, and have to keep covering it over to slow down the process. The smell is something else, reminds me very much of a super smelly French cheese (mmmmm) but don't let that put you off, in the cup it's amazing!
We have to pay a little more for this process because of the extra time and work and risk, of all the honeying processes (white, gold, yellow, red and black) black honey is the most complex, rich in body, flavourful, laborious and expensive. It's also the most at risk of over-fermentation and so takes the most skill to really nail, but as we've come to expect from the Mierisch family they totally nailed it! I think paying the extra is massively worth it and this coffee is 1 I really wanted to share with you guys.
In the cup think white wine meets chocolate spread and melted ice cream. Sound disgusting? Well you’re wrong! I’m off to mix them all in a bowl now and put them in a Brioche bun which is what this coffee finishes on.
Farm: La Escondida
Farm manager: Boanerje Martinez Montenegro
Coffee growing area: 92 manzanas
Elevation: 975–1,230 m.a.s.l.
Processing method: Perla Negra
And that's the way the cookie crumbles...
If you're at the Manchester Coffee Festival / Cup North this weekend make sure you come and see me and say hello and tell me how much you love #SSSSS and that I should do it again in 2018! Somewhat unbelievably this is the penultimate bag of 2017, where has the year gone?!
"Quick Look" Guide:
White wine, chocolate spread, melted ice cream, brioche bun
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