This is one of the coffees I bought while on the trip to Nicaragua in February 2017. It replaced the Encanto which was carried last year. I never felt like I "nailed" the Encanto despite it being a great coffee . This is silly "never happy" roaster talk so don't mind me. In any case this coffee lept off the table and now that it's arrived I'm happy to say I'm on the road to making it how I think it best can be. Which is some kind of strawberry daiquiri. This is due to it being a natural/dry process and thus bringing out the ferment flavors that tend to turn into berry. If you liked any of the DP's (as we call it in the biz) I've had from Ethiopia then this should be a nice slight change of pace but quite familiar. In a way it's a bit like a Geisha in that it tastes like something you would expect from another origin. With that all said this is one of those coffees that works well as espresso despite it being a light roast. It might be puckery for some but this is my kind of espresso.
Given this trip was all about visiting the farms I can say I did visit the farm but it was passing through the San Jose estate to the Wet Mill that services both estates. Cool little side story is that on escondida and san jose the miersch's have a coffee garden where they're growing multiple types of coffee - like Giesha. It was kind of neat just to see. Anyways story stuff aside I happened to miss actual shots of it due to being in the car for several hours and already having 350 mama mina ones. My bad. Sorry.