(Last Roast) La Catarata

Description

Coffee Details Region: Jaén, Cajarmarca Producer: Margarito Flores Ticlauanca Cultivar: Caturra Process: Fully Washed Elevation: 2300-2350 masl Roast level: Very light Roasted for: Filter Rec. rest: 21 days Net weight: 150g Cup Profile *WARNING * We highly recommend removing as much of the chaff as possible when brewing for improved clarity and sweetness. ____ Tasting Notes: Gala apple, brandied cherries, cocoa Fragrance/Aroma: Soft white-pink florals, cherries, red apple, cocoa Acidity: Integrated, malic Body: Juicy, syrupy Aftertaste: Lingering cocoa-like sweetness A beautifully integrated cup that prioritises balance over contrast, with each flavour flowing effortlessly into the next to create a composed and continuous progression. The dry fragrance opens with soft white-pink florals intertwined with ripe cherries, red apple, and gentle cocoa. On brewing, the aromatics remain delicate and inviting, lending a touch of elegance. The florals however largely recede once the coffee reaches the palate, giving way to a profile driven by fruit and sweetness rather than perfume. The first sip is defined by the crisp, refreshing character of Gala apple. Its integrated malic acidity provides structure without overt brightness, creating a clean, juicy opening that feels ripe and rounded rather than tart. As the apple gradually subsides, the profile deepens into notes reminiscent of brandied cherries. The fruit takes on a darker, richer quality, recalling black cherries steeped in spirits, with a gentle warmth that adds complexity without introducing heaviness. This transition unfolds naturally into a cocoa-driven finish. Rather than arriving as a distinct flavour shift, the cocoa emerges almost imperceptibly from the lingering cherry sweetness, lending the cup greater depth and a velvety richness. The juicy, syrupy body reinforces this seamless progression, carrying each layer with weight while preserving clarity. The aftertaste lingers with a mellow cocoa sweetness that remains well integrated into the overall profile. Even as the fruit fades, traces of the earlier apple and cherry continue to echo beneath the chocolate, resulting in a finish that feels cohesive and complete. The strength of this cup lies not in dramatic contrasts, but in the effortless way its crisp fruit, dark sweetness, and cocoa richness are woven into a single, harmonious expression. Background Margarito Flores Ticlauanca established La Catarata ten years ago in 2016, beginning with just half a hectare that was planted with Typica. As the farm proved to be able to provide a reliable and sustainable livelihood, production gradually expanded alongside a growing emphasis on careful tree management and long-term farm health. Central to this approach is a strong focus on soil conservation. Mulching with straw helps retain moisture and improve soil structure, while consistent pruning, maintenance, and monitoring promote steady tree development and healthy yields. Together, these practices have enabled the farm to balance productivity with sustainability while preserving cup quality. Harvest is carried out entirely by hand, with only fully ripe cherries selected. The cherries are depulped on the day of harvest before undergoing a 48-hour fermentation, followed by washing. The parchment is then transferred to a drying facility, where it is spread in thin layers and turned several times each day to ensure even drying. Throughout the process, careful attention is paid to weather conditions and moisture management, preventing reabsorption of humidity and allowing the coffee to dry slowly and evenly to its optimal moisture content. This deliberate approach preserves the coffee's consistency, clarity, and overall quality. Price Transparency Sourced from: Coffee Libre We paid: S$29.48/kg Roasted cost: S$48.59/kg Stats for Geeks Moisture content: 9.9% Weight loss: 11.3% Agtron: W 71.2 / G 110.6 / △ 39.4 #block-b2de1eb05bca5a82e80d { --accordion-item-padding-top: 15px; --accordion-item-padding-bottom: 15px; --accordion-item-padding-left: 0px; --accordion-item-padding-right: 0px; --accordion-icon-size: 14px; --accordion-icon-thickness: 1px; --accordion-description-padding-top: 0px; --accordion-description-padding-bottom: 30px; --accordion-description-padding-left: 0px; --accordion-description-padding-right: 0px; --accordion-description-width: 70%; --accordion-divider-thickness: 1px; --accordion-divider-opacity: 1; } #block-b2de1eb05bca5a82e80d { --stroke-style: none;--stroke-thickness: 6px; } #block-b2de1eb05bca5a82e80d .accordion-items-container { --tweak-accordion-block-padding: 6% 6% 6% 6%; --tweak-accordion-block-padding: initial; } #block-b2de1eb05bca5a82e80d { mix-blend-mode: var(--tweak-accordion-block-blend ); border-radius: var(--tweak-accordion-block-radius); } #block-b2de1eb05bca5a82e80d { --tweak-accordion-block-radius: 0px 0px 0px 0px; } #block-b2de1eb05bca5a82e80d { --tweak-accordion-block-blend : normal; } #block-b2de1eb05bca5a82e80d { --blur-value: blur(15px);}