Expect lots of caramelized sugars with hints of mandarine orange and plums.
Finca San Carlos has been working with Los Volcanes Coffee for 5 years. Beneficio La Esperanza, under the direction of Los Volcanes, processes the mature cherry from these farms to dried parchment. LVC processes all of the cherry harvested using a washed fermentation method and sun dries the coffee on the patios at Beneficio La Esperanza, located in Antigua.
The LVC lab, led by Carolina Franco, cups and evaluates the lots sent from San Carlos and Villa Estella. Through this process, the lab assigns profiles to the coffees in order to build traceable, exportable lots with clearly defined levels of quality. Along with assessing and assigning a cup profile and quality score, the LVC lab sends feedback to the producer. Through analyzing the sample lot, the lab is able to identify the exact point of the cultivation, harvesting, processing or drying that can be changed to improve the cup quality.
This feedback helps the producer improve their farming practices and
processing techniques to be applied to this season’s harvest and many harvests to come. This feedback is also designed to help producers market their coffees and add financial value to their harvest.