After blindly cupping and scoring over 50 coffees at Las Segovias; Joe, Agim and I chose some coffees we thought would work really well as espresso. The first coffee we chose had an overwhelming honey aroma. It was really sweet and caramely. We all scored it around the 88 mark. This coffee was a small micro-lot from a little farm called La Esperanza. Our second favourite coffee was from a farm called Agua Sarca. This scored in the mid to high 80’s. It was a special reserve coffee we thought could complement some of our blends. We visited both farms over a few days and learnt a lot about the coffee we were going to buy.
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