Finca El Puente

We met Marysabel Caballero and Moisés Herrera, owners of Finca El Puente, in 2005. They have become like family to Counter Culture, and their constant pursuit of coffee perfection inspires us year after year. This year’s harvest has rich notes of nougat and cocoa, accented by an apricot acidity.

Pronunciation: FEEN-ka el PWEHN-teh

Finca El Puente, managed by producers Marysabel Caballero and Moisés Herrera, represents a significant collaboration for Counter Culture Coffee. When evaluating coffees with profiles like this, it is helpful to consider how specific processing methods and terroir influence the final cup. While the roaster identifies distinct notes of nougat, cocoa, and apricot, these descriptors often serve as a starting point for a broader sensory experience.

To better understand the nuances of these flavors, many enthusiasts consult the flavor wheel to categorize the complexity found in their morning brew. Cocoa and nut-toned profiles, such as those found in this lot, are frequently prized for their balanced sweetness and approachable mouthfeel. By exploring the relationship between the producer’s meticulous cultivation and the roaster’s craft, one can gain a deeper appreciation for the journey from the farm to the cup.