La Terraza

Tasting Notes Calamansi, Lemon Balm, Orange Blossom

Description: Java has some interesting and slightly muddy origins. Originally thought to be a Typica-derived variety, genetic testing has shown it to actually be of Ethiopian landrace origin. It was brought to the island of Java by the Dutch, likely directly from Ethiopia. It was then was cultivated in Cameroon before being brought to Costa Rica in the 1990s. Its popularity increased more recently with the specialty coffee boom and now is found in many countries across South and Central America.

This particular Java is produced by Juliana Guevara and Wbeimar Lasso on their farm La Terraza in La Argentina, Huila, Colombia. For this one, they did a classic washed process with a 36-48 hour ferment post-pulping and slowly dried for up to 20 days. The unique herbal and citric character of the Java variety really shines when processed this way and roasted light.

Impressions: In the cup there are aromas of bright citrus like calamansi, herbaceous lemon balm, and hints of spearmint. If you’re unfamiliar with calamansi, think lime zest and acidity on a sweeter mandarin base flavour. After the citric and herbal opening, there are plenty of nice purple and white florals like violet, lilac, and orange blossom. In the taste we’re finding the tart citrus and some Kenya-like red fruit up front followed by cooling herbs, and finishing with orange blossom and honey.