LCC Roastery

The sweetness has a pungent quality, like caramelized sugars with a subtle smoked sweetness, top notes of walnut, marshmallow, some almond marzipan, hazelnut chocolate, well-integrated acidity.

The land where Santa Ines de Medina coffee farm sits has been in the Minondo family since the late 1800’s. Initially, it was part of a much larger plot of land that was split up among family members in the early part of the 20th Century. These days, the operations at Santa Ines are run by Isabela Minondo and her father Raul. We were introduced to Isabela last year through a mutual coffee connection who was helping her supply small farmers with coffee roasters so they could learn to roast and taste the coffee they produce as a quality control tool. At that time, Isabela was working for the Guatemalan government coffee association (“ANACAFE”), but left two years back to return to help out with her family farm. Santa Ines de Medina sits around 1500 meters above sea level, and is planted in several different cultivars, which this coffee lot is a blend of (we picked up lot separations of Catuaí, and Bourbon as well).

smple cane sugar smells transform nutty accents into something much sweeter. The sweetness is lifted in the steam after adding hot water, and brings out a splash of caramel-drizzled walnut, with some chocolate behind it. In the brew, the sweetness at City+ roast level has a pungent quality to it, like caramelized sugars with a subltle smoked sweetness. It’s delicious, and the slightly toasted aspect seems to help the caramel sweetness adhere to your pallet for a very long time in the aftertaste.

• Origin: Guatemala
• Region: Antigua
• Producer: Minondo family
• Altitude: 1500m
• Cultivar: Bourbon, Catuaí, Typica
• Processing: Washed
• Sourcing: Sweet Maria’s