Located in the department of Jinotega, La Escondida about 20 minutes driving from the city proper. It’s starts at the base of the same mountain our other two farms, Las Delicias and San Jose, are located at. La Escondida is home to our “varietal garden” this is where we test out new varieties before we decide if it’s worth planting it on one of our farms. The Laurina plot is called Ojo de Agua and it’s the only plantillo we irrigate due to its proximity to a river. This helps to accelerate the flowering stage, hence accelerating the harvest. The Laurina specifically is one of the first varieties to be picked in a season due to this irrigation system.
coffee during fermentation.Next, we placed the barrels inside a 6m X 9m X 3m cold room we built inside our warehouse. It is run by two industrial AC’s which keep the room between 6C and 10C. We let this lot of cherries ferment for a period of 60 hours.
About this coffee
Cupping score: 87.00
Farm: La Escondida
Producer: Jose Contreras
Altitude: 1230 MASL
Processing:60hrs low temp anaerobic natural
Laurina coffee is a rare and prized variety of Arabica coffee known for its low caffeine content, delicate sweetness, and fruit-forward flavor profile. It is a mutation of the Bourbon coffee plant, originating from Réunion Island, near Madagascar. Laurina’s distinct characteristics have made it a sought-after coffee among connoisseurs and those seeking a caffeine-conscious beverage.
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.