La Huella Natural Coffee
La Huella translates as ‘the footprint’ in Spanish. It sits on a small plateau inside the Los Altos farm, which is at the heart of so much of what Origin do.
Concentrating on this little plateau means that all the coffee slowly develops a fantastically consistent profile. Having a constant climate across the whole lot means the coffee develops similar flavour compounds in each bean. This similar development creates a razor sharp flavour clarity.
Extra care is also taken when processing this coffee, involving the slow drying of the cherries in thin layers at the dry mill. The fruit is turned three times daily to ensure even drying, before being moved to African raised beds. This ensures the fruit surrounding the bean remains intact to retain the juicy body and jammy acidity that are displayed in the final cup.
Origin create a new and unique profile for each coffee they roast. Although the profiles are different, their approach is always the same - to highlight and accentuate the flavours created at the farm and mill. This means they don’t label their coffees as espresso, filter, dark or light roast. All of their coffees are omni-roast so are meant to be delicious however you brew. Origin believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.
- Additional information
Flavours: Blackberry, Nectarine, Brown Sugar
Origin: Matagalpa, Nicaragua
Varietal: Yellow Pacamara
Altitude: 1315 masl