Nose: papaya, mango, butter.
Flavor: tropical fruits, papaya, mango, lactic acidity, caramel, spices.
Varietal: Here in Daterra, we are very protective of Laurina. It’s a tricky plant – we’ve been studying it for 25 years until we finally got it right. What makes it so difficult? Simple: the plant produces very little caffeine, which is a very important defense component for the plant since it acts as a natural insecticide. The short, pine-shaped trees also have low productivity and die easily. On the bright side, the beans are also very low in caffeine and we believe that’s the reason behind Laurina’s remarkable sweetness and cleanliness.
Process: We made this coffee fermenting the ripe Laurina cherries inside an open tank. We don’t use water, yeast, or any other additives – it’s an open, natural fermentation.
Screen size: 13+
Plot: BV 40