Lisbeth Mariño SL9
Continuing the next coffee of our Top Shelf line! Peruvian SL9's are now exploding onto the scene and we're excited to be featuring this wonderful coffee produced by Lisbeth Mariño roasted by Prestin of Flower Child Coffee. This is a proper presentation of the SL9 varietal which showcase high levels of florality and vibrant acidity. This SL9 from Lisbeth has high levels of florals, punchy acidity, and dense sugary sweetness. Read below for our tasting impressions!
Please note this recipe is a long one and should finish in around 4-5 minutes depending on the resting time! This recipe is closer to an immersion style of brew where you'll find harmonious transitions between every note. For best results, we recommend you rest this coffee for at least 4+ weeks.
Hot: Dense sugary sweetness forward that harmoniously transitions into white flowers. White flower aromatics are very present here. Tropical acidity in the finish, very clean presentation with long linger. Heavy bodied and high sweetness.
Warm: Tropical acidity starts to have structure in the form of mango and citrus and take a front seat. The acidity transitions into big florals and sweetness. The sweetness is very high and the entire cup is layered. You should experience acidity into florals into sugar.
Cool: The acidity is the most structured here with strong definition and layering. Sugary sweetness is the first thing you experience and then transitions to tropical acidity then florals. Acidity is at it's highest here with mango and plum!
From Flower Child:
Harvest Process: Hand picked. Selective harvesting. All cherries are washed to eliminate impurities and floating cherries are discarded, then start fermenting for 18 hours. After first fermentation cherries are depulped and fermenting again for 36 more hours, no water added, till mucilage separates parchment. Once this process finishes, coffee beans are washed and then are put to dry on shaded drying beds for 20 days. Once coffee beans reach 11% moisture content approximately, they are sealed in GrainPro bags and polypropylene bags.
About the farmer: Ms. Lisbeth decided to learn more about specialty coffee so she started training as a cup taster, now she is known as a leading woman and provides technical guidance to coffee producers in her sector.
Referred to as Inca Gesha, some genetic testing from this area is now suggesting this variety is closer to a prized selection from Kenya many years previous to it's planting in Latin America. This Heirloom is uniquely it's own, bright, floral from a tall and wavy leafed tree much like the Ethiopian parentage it is akin too.
Description
Continuing the next coffee of our Top Shelf line! Peruvian SL9's are now exploding onto the scene and we're excited to be featuring this wonderful coffee produced by Lisbeth Mariño roasted by Prestin of Flower Child Coffee. This is a proper presentation of the SL9 varietal which showcase high levels of florality and vibrant acidity. This SL9 from Lisbeth has high levels of florals, punchy acidity, and dense sugary sweetness. Read below for our tasting impressions!
Please note this recipe is a long one and should finish in around 4-5 minutes depending on the resting time! This recipe is closer to an immersion style of brew where you'll find harmonious transitions between every note. For best results, we recommend you rest this coffee for at least 4+ weeks.
Hot: Dense sugary sweetness forward that harmoniously transitions into white flowers. White flower aromatics are very present here. Tropical acidity in the finish, very clean presentation with long linger. Heavy bodied and high sweetness.
Warm: Tropical acidity starts to have structure in the form of mango and citrus and take a front seat. The acidity transitions into big florals and sweetness. The sweetness is very high and the entire cup is layered. You should experience acidity into florals into sugar.
Cool: The acidity is the most structured here with strong definition and layering. Sugary sweetness is the first thing you experience and then transitions to tropical acidity then florals. Acidity is at it's highest here with mango and plum!
From Flower Child:
Harvest Process: Hand picked. Selective harvesting. All cherries are washed to eliminate impurities and floating cherries are discarded, then start fermenting for 18 hours. After first fermentation cherries are depulped and fermenting again for 36 more hours, no water added, till mucilage separates parchment. Once this process finishes, coffee beans are washed and then are put to dry on shaded drying beds for 20 days. Once coffee beans reach 11% moisture content approximately, they are sealed in GrainPro bags and polypropylene bags.
About the farmer: Ms. Lisbeth decided to learn more about specialty coffee so she started training as a cup taster, now she is known as a leading woman and provides technical guidance to coffee producers in her sector.
Referred to as Inca Gesha, some genetic testing from this area is now suggesting this variety is closer to a prized selection from Kenya many years previous to it's planting in Latin America. This Heirloom is uniquely it's own, bright, floral from a tall and wavy leafed tree much like the Ethiopian parentage it is akin too.
