La Avila Graduation Lot Washed

This approachable light roast opens with aromas of apricot, candied almond, and chocolate. Flavors of hazelnut creme, apricot, and caramel accompany honeydew acidity in the cup, with a bright touch of raspberry emerging in the finish alongside lingering cocoa powder.

Details

Producer: Lucia Ortiz Farm: Finca Las Mercedes Region: Usulután Department Altitude: 1,524-1,905 masl Varietal: SL28 Process: Washed Roast: Light Notes: Apricot, Hazelnut Creme, Cocoa Powder

The Story

The Graduation Lot—so named because it was planted the year that Lucia's son graduated from high school—is comprised entirely of SL28 from Las Mercedes' high-altitude La Avila lot.

Within hours of harvest the cherries are brought to the on-farm mill and depulped, leaving a small amount of sweet, honey-like mucilage clinging to the parchment layer surrounding the beans. The coffee is left in a fermentation tank where enzymes break down the mucilage. After fermenting for 12-18 hours the coffee is sent through washing channels and then moved to drying patios.

Direct Trade

Owned by the 5th generation of the Ortiz Barriere family, Finca Las Mercedes is everything we look for in a Direct Trade partner—and we've worked with them since 2006. Currently led by our friend Lucia Ortiz, Las Mercedes has become one of the top quality coffee producers in El Salvador. In fact, a lot from La Avila won the El Salvador Coffee of the Year competition in 2012.

The La Avila Graduation Lot Washed, produced by Lucia Ortiz in the Usulután Department of El Salvador, represents a distinct expression of the SL28 varietal. While this cultivar is historically associated with Kenyan production, its cultivation in the high-altitude terrain of El Salvador offers a unique profile for the PT's Coffee Roasting portfolio. By utilizing a washed process, the producer emphasizes the clarity of the bean, allowing the specific characteristics of the harvest to shine through.

When evaluating this coffee, drinkers may find the roaster’s notes of apricot, hazelnut creme, and cocoa powder provide a balanced sensory experience. To better understand how these specific descriptors align with broader industry standards, one might consult the flavor wheel. This lot serves as an excellent example of how careful processing and varietal selection can influence the final cup, highlighting the meticulous work of Lucia Ortiz in the Usulután region.