La Bendicion SL-34

$21

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Impressions: cane sugar, pomegranate, nectarine, hibiscus
Roast degree: 1/6 (light)

Country: Nicaragua
Region: Nueva Segovia

Farm: La Bendicion
Producer: Luis Alberto
Variety: SL-34

Process: natural
Partner importer: The Coffee Quest

Our second coffee this year from renowned producer Luis Alberto is a beauty. This natural SL-34 varietal is full of flowers and juicy fruits.

Since the last time we bought his coffee, Luis had some genetics test performed on some of his trees. Come to find out that some trees, that were believed to be SL-28, were in fact SL-34. 

This shows the level of care and commitment Don Alberto shows to his craft. He is one of the best producer in Nicaragua for a reason.

Luis is known for its immaculate drying protocols at his beneficio Las Segovias, drying a lot of coffees for other farmers as well. His coffees are so clean. He controls temperature for cup quality, and humidity for shelf life of the raw material, two things that we, as roasters, were thrilled to hear.

Here is a little text from our import partner The Coffee Quest about their relationship with Mr Alberto:

Finca La Bendicion is located in the Dipilto-Jalapa mountain range in the Northeast of the department of Nueva Segovia and sits at an elevation of approximately 1,300 meters. In total, the farm is 252 acres, with around 105 acres planted in coffee. Of those 130 acres in coffee, Luis grows the following varieties: Caturra, Red Catuai, Hybrids, Villa Sarchi, Pacamara, Maracaturra, H-3, Marselleza, Java and SL-28. Finca La Bendición has a loose sandy soil, with abundant humus and has an annual rainfall of between 1,400 and 1,600mm. In addition, the farm has a rich biodiverse environment of fauna and flora, with an abundance of broad-leaved trees and conifer species. All of this together, creates for optimal coffee growing conditions. The care and processing that goes into every lot that is processed in this farm is second to none, with careful detail at every stage, starting with optimal cherry picking at the farm level. Washed coffees are dried for between 20-25 days, honeys 20-25 days and naturals, between 30-35 days! Luis Alberto won 1st place in the COE this year, placed 1st and 5th place in 2018, as well as 13th and 3rd place in 2017.... he is no stranger to producing exceptional coffees. This is our third year working with Luis Alberto and every year is coffees are amongst the most fun that we work with!

 

This natural SL-34 varietal is extremely floral and aromatic. We noticed a lot of flowers and juicy fruits. 

The hibiscus aroma sets the tone for impressions of nectarine and pomegranate. The sweetness reminded us of fresh cane sugar juice. 

An absolutely stunning coffee that we are thrilled to launch for a second year, it truly shines as a manual pour over. It also makes for a very soft and smooth cortado.

Method Dose Ratio Time
Espresso 18 g 2.2:1 35-40 sec
Espresso with milk 18g 2.2:1 37-42 sec
Americano 18 g 2.3:1 30-35 sec

V60/Origami 

23 g 17:1 3:30-4:00 min

 Chemex & Batch Brew

40-60 g 16.5:1 4:15-5:30 min

 French Press

18-25 g 16.5:1 4:00 min steep time

Farm: La Bendicion
Farmer: Luis Alberto
Exporter: Luis Alberto
Importer: The Coffee Quest

Price we paid to The Coffee Quest for the landed coffee in the Continental warehouse, New Jersey: 5,65USD/lb

(estimated storage, shipping and customs costs: 0,65USD/lb)

FOB price: 4,75USD/lb - what Coffee Quest paid Luis Alberto for the coffee, milling and transport to the port.

Farmgate: This is the price paid to the farmer directly as it leaves the farm. We usually always share that price separate of the FOB, but in this case, the farmer and exporter are the same person.

Luis Alberto shared the FOB price with Coffee Quest and this was the price to pay for all his costs + margins

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