Guatemala – Finca Las Nubes

The Black Drop has always prided itself with serving and selling excellent coffee. It’s right there in our logo: Excellence, Intensity, Passion. We LOVE coffee, and we love making sure you are getting the very best coffee we can possibly offer. With that, I’d like to introduce to you a very special coffee that will be our feature for the weeks to come, the Guatemala Finca Las Nubes.

Finca Las Nubes

This particular Guatemala comes to us via direct trade from Edwin Martinez, owner of Onyx Coffee Bar, who is a good friend of Alexarc at Maniac Roasting. We are really excited to be offering direct trade because that means the farmers are getting a much more fair price for their product.

A stand for Finca Las Nubes

Before we talk about the beautiful flavors found in these exquisite beans, I’d like to tell you a little bit about Finca Las Nubes. The name translates to Farm of the Clouds, and it is an apt description. At 4600ft, the farm is often hidden among the clouds. Located 236km from Guatemala City, Finca Las Nubes hugs the border of Honduras and El Salvador.

Finca Las Nubes is owned by Don Fabio Solis and his wife Doña Sonia. They have an amazing outlook on how coffee should be farmed and it definitely shows in their product. In 2001, they won the coveted Cup of Excellence award, one of the highest honors a coffee can achieve. There is a wonderful interview with these great people over at http://www.coffeehunter.com/articles/las_nubes_london that I definitely think you should read!

The patio at Finca Las Nubes

Now, on to the cup! Joel and I both had a chance to try the Guatemala prepared as a Chemex, and I have to say this is a fantastic cup of coffee. It has a very floral, nutty aroma. As we took our first sips, we were both struck by an earthy undertone to the coffee. I identified this as a malty, hoppy flavor while Joel found it to be a bit more grassy. These flavors were balanced with a wonderfully nippy citrus acidity (I found it to be a bit lemony) and a honeyed sweetness with pear and vanilla. The floral aspect of the coffee is also found early in the cup, giving way to the heavier flavors towards the finish.

Overall, I really enjoyed this coffee! It’s incredibly well balanced between acidity and body. The floral notes are nicely accentuated by the citrus acidity, and the long lasting finish will leave you coming back for more. This will make a great morning coffee and will do well using any preparation method. With its well-defined characteristics, I would recommend against adding cream and sugar.

-John Oppelaar

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