La Huella is a 5 hectares plot of the Los Altos Mierisch family farm in Nicaragua, situated at 1315 meters above sea level. Heavy fog in this region provides natural shade for the trees here, and the soil is rich in potassium, calcium, and magnesium, creating a harmonious environment for healthy growth. This coffee trio release explores the impact of 2 different processing methods of the Yellow Pacamara varietal that is cultivated on this farm, alongside a wild mutation of Pink Bourbon that was recently discovered on the same plot.
La Huella: Natural
Showcasing the juicy, tropical fruit characteristics of the Yellow Pacamara varietal, this coffee is naturally processed to accentuate body and sweetness. Expect notes of mango, nectarine and raspberry.
La Huella: Pulped Natural
The pulped natural process used for this coffee results in a clean, consistent profile, highlighting the typical stone fruit notes found in a Yellow Pacamara. A smooth body is complimented by notes of pear, nectarine and hibiscus.
La Huella: Mariposa
This Pink Bourbon varietal was recently discovered by Erwin Mierisch on the La Huella farm and is a rare wild mutation of Bourbon. It presents a delicate, complex flavour profile with incredible structure and clarity of flavour.
We’re hosting cupping sessions that offer a guided tasting journey through the La Huella trio. An engaging and insightful evening suitable for coffee professionals and curious learners alike, join us for an exclusive opportunity to sample these unique and rare coffees before their general release.
Tickets are £10 and include a bag of coffee for you to take away on the day. Book below:
Origin Coffee, Edinburgh – Wednesday, 16th October.
Origin Coffee, Charlotte Road – Thursday. 17th October
Origin Coffee, Bristol – Monday, 21st October
See you there?
