Tangerine, Honeysuckle, Syrupy
Limited Time Offering - Producer Luis Balladerez is a legend in Nicaragua, known for his forward thinking when it comes to specialty coffee microlots. Always pushing the quality envelope, he has the most impressive processing facilities we've seen. His attention to detail is readily apparent in this coffee, a hybrid variety from Luis Alberto's farm "Un Regalo de Dios," which means "A Gift from God." With syrupy notes of sweet tangerine and dense Southern florals (think honeysuckle on a warm Spring evening), this coffee surely tastes heaven-sent.
On (GG co-owner) Trey's last visit to Nicaragua, he directly sourced this coffee and Santa Gema, a washed process maracaturra variety from producer Mario Vilchez. Try them both to see how wonderfully distinct coffee from the same region can be!
Producer Luis Alberto Balladarez, Finca Un Regalo de Dios
Region Nueva Segovia
Elevation 1550-1800 masl
Variety Hybrid H1-H3
Harvest Dec - Apr
Finca Un Regalo de Dios (URDD) is Luis Alberto’s pride and joy. The farm is located in a lush pocket of forest protected on three sides by high mountains in the otherwise dry and piny area of Mozonte. The farm is divided into several plantíos based on altitude and variety. His mill - Beneficio Las Segovias (BLS) - is a coffee sanctuary. The milling floors, drying patios, and cupping room at BLS are well-used yet immaculate. Quality control is taken very seriously here, and every picking that Luis Alberto receives is carefully catalogued and tracked. This attention to detail stems from Luis Alberto’s thoughtful and precise personality, and it all adds up to some exquisite coffee.
"I was drawn to this coffee on the cupping table for it's quality, but finding out it was a blend of H1 and H3 hybrid varieties made it even more appealing to me. These hybrid varieties will help protect the future of coffee, as they're more hardy and resistant to diseases such as coffee leaf rust (la roya). Luis Alberto pushes the limits on what is traditional for fermentation and drying. Many of his lots, including this one, can go through 48-72 hour fermentation with over 30 days of drying in order to develop deep, rich, complex flavor profiles." - Trey Cobb, Greater Goods co-owner