CLOUD
CREATIVE COFFEES FROM
PROGRESSIVE PRODUCERS.
Las Lajas Micro-Mill was an early pioneer of modern processing styles, from juicy, sweet honeys and fruit-forward naturals. Their complex, anaerobic “Double Diamond” process uses only the ripest cherries, fermenting in sealed tanks for an average of 72 hours and then slow-drying on covered, raised beds. Expect layers of flavour, from juicy blackcurrant, rich malty chocolate, umami and a pleasantly tart finish
This particular micro-lot is from their Finca Los Angeles farm, at 1400-1600m. Here they’ve used the San Isidro arabica varietal which is a disease resistant, Sarchimor hybrid that was developed in Costa Rica. We’ve also picked up Alma Negra (one of our favourite processes from Las Lajas that involves drying cherries on raised beds before transferring to a greenhouse patio) and Black Diamond (involving cherries mounded for an aerobic fermentation.)
Please note we only hold a limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)
How to brew
We normally lean toward filter brewing for the producer series as the method highlights the more complex and delicate flavours in lighter roasted coffee. As always, we default to the industry standard of 60g of coffee per litre of water as a starting point.
For espresso try a 1:2.5 brew ratio and shot times of around 24-30 seconds.
Tasting notes
A year on year favourite, this is a very complex coffee with blackcurrant flavours, winey funkiness and a coating mouth-feel. With notes of black fruits, miso and dark chocolate, there’s a gentle tartness in the brew to balance the sweet, fruity flavours. Best suited to soft brew, but with careful dialling in you can experience a fruity, deep and rewarding espresso.
