Guatamala La Morena Cubulco

Origin

Tasting notes

Character

• Clean
  30
• Comforting
  20

La Morena Cubulco Region: Cubulco, Baja Verapaz Farm: Various women-owned farms Altitude: 1600-1800 meters Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., Pache-San Ramon, Sarchimor, BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Notes: Medium bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., Dark Chocolate, Caramel, Raspberry Why we love it: The La Morena program was started in 2016 to give female coffee growers access to the global supply chain and to address gender inequality in coffee farming. The coffees produced by the program are perennially among our favorites here at the shop, and this one is no exception. Flavors of berry and dark chocolate mix with bright tones and caramel sweetness. We think this coffee is fit for all different brewing methods, and especially espresso.