La Terraza

Description

Region: La Argentina, Colombia

Producer: La Terraza / Juliana Guevera and Wbeimer Lasso

Varietal: Java

Process: Washed: depulped, 36-48hrs underwater, dried on raised beds 14-20 days

Tasting notes: Ginger Candy, Lemonade, Thai Basil

Producer info and cup notes:

Beyond La Terraza, Juliana and Wbeimer also operate and direct 2 different producer groups, Ecoterra in Narino, and Terra Verde in Huila. With a deep understanding of quality in coffee and the pathways towards it, the duo helps smallholder farmers with agronomic education and access to processing stations where they can drive a higher price at export and help to support their families. Juliana Guevera and Wbeimer Lasso's farm La Terraza is a prime example of what makes Huila such a haven for high quality. Steep slopes at high elevations, with moderate daytime temperatures followed by frigid evening temps, slowing the maturation of cherries and allowing them to develop a higher density and plenty of available sugars. Further contributing to quality, processing and drying is also slowed by the evening temperatures, allowing this low-intervention washed Java to absolutely shine on our cupping table.

With just 36-48 hours of fully depulped underwater fermentation and a slowed drying process of 14-20 days on raised beds, this coffee offers a very clean profile with lots of citric acidity, deep florality, and tons of complexity. In the cup, we find tons of candy-like ginger sweetness up front and a clean acidity like drinking a cup of fresh-squeezed lemonade. As it cools, complex florals rise to the surface like lemon verbena, jasmine and green tea. A subtle cooling effect settles in on the finish, like thai basil or mint.

Source: Royal Coffee

Text from Shoebox Coffee's listing.