Sta Maria de Lourdes 12oz Bag

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CI_PRODUCT_SMDL_RETAIL.jpg

Sta Maria de Lourdes 12oz Bag

12.50
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ABOUT THE FARM:

The Peralta family has been one of our greatest collaborators for the past five harvests. Since weʼve worked together we have worked in a focused and regimented program to discover and improve processing for the coffees handled from the family of farms the two cousins, Julio and Octavio manage. There were many successes as well as failures, but we strongly believe that weʼve managed to produce a series of micro-lots every year that go above and beyond anyoneʼs expectations. While we produce over 60 micro-lots through- out the picking season Integral selectively chooses those which we feel are most interesting and offer an ideal expression of the goals at hand. Like snowflakes, every one of these small pickings is unique in its own right.

This is the fourth year we have been bringing lots from Santa Maria de Lourdes - family farms located in San Fernando. This is one of the higher farms - ranging from about 1350-1570 masl. San Fernando, however, produces a warmer and drier climate than the altitude calls for and the results are an interesting combination of cooler climate and warmer climate behaviors. Typically, we experience riper pickings and more concentrated behaviors in the fruit.

This particular lot is a single dayʼs picking from Miriam - one of the many plots on the farm. Working with a plot system has helped in both effectively managing the farm, from care to harvest, as well as giving us a point of reference for correlating flavor. The dayʼs picking is taken to the wet-mill and carefully sorted before de-pulping. In the case of honey-process coffees, the variables are difficult to control and the resulting coffees really are a reflection of the day’s work. After sorting the coffee is run through water-assisted centrifugal de-pulpers which gives us two important features: first it serves to lightly wash off some of the loose fruit (mucilage) and second, it is a gentle process which doesn’t damage the coffee and accurately sort out the good cherries from the less than optimal ones. From there it is taken to raised bed immediately where it will spend the cooler night shaking off excess moisture and beginning to cure. Over the course of the next 17 days this coffee was carefully managed and rotated to achieve a gentle and complete drying process.

The resulting coffee is one of the most exceptional lots from this farm yet. It has all of the tell-tale aromas and characteristics spice and sweetness.  Bright berries, baked stone fruit and strong aromas of cacao and herbs. Nonetheless it does so with remarkable cleanliness and articulation - it remains powerful and delicate all at once.  We're thrilled with this lot and look forward to coffees from the farm like these!