Las Moras
Roasted by The Maillard Project in Brisbane City, QLD
Tasting notes
Red Plum. Black berries. Jammy. Banana
In the roaster's own words.
- Origin
- Colombia · Pitalito, Huila
- Roast
- Medium light · Espresso or filter
- Process
- Washed
- Caffeine
- Regular
- Varietals
- Caturra, Bourbon Amarillo, Colombia
- Altitude
- 1700-1900 masl
What The Maillard Project say
Grown at elevations between 1700 and 1900 meters in the celebrated Pitalito region of Huila, Colombia Excelso Las Moras exemplifies the region’s ideal growing conditions and deep-rooted coffee heritage. This lot features a blend of Caturra, Bourbon Amarillo, and Colombia varieties, each contributing unique characteristics to its layered and expressive cup profile.The coffee is processed using a meticulous three-stage washed method.
It begins with careful selection and cleaning, where the cherries are washed and sorted to remove any defects, including unripe beans and debris. This ensures that only the highest quality cherries continue through the process. Next, the cherries undergo a 24-hour oxidation phase that activates natural enzymes to develop complex aromatic compounds.
After this, the cherries are de-pulped and thoroughly rinsed to remove mucilage, contributing to the coffee’s clean and crisp finish. The final stage involves precise mechanical drying under controlled conditions, which stabilises the beans and locks in their nuanced flavours.
Quoted from their product page.
