Cynthia La Rue, Nicaragua, Black Honey
RED GRAPE JUICE. FRUIT + NUT BAR. TANGERINE. ACE HIGH.
Farm: Finca La Plata
Region: Jinotega, Nicaragua
Process: Black Honey
Think syrupy grape juice and fruity tangerine sweetness, perfectly balanced with a smoooooth nut-butter, and you’re most of the way to picturing experiencing this coffee. It’s a real dreamboat that’s super achievable to brew at home, but still a bit of a bougee treat that’ll kick any weekend off just right.
About Cynthia La Rue...
To create great things, risks need to be taken, and for the fearless Cynthia La Rue of Finca La Plata this could not be more true. Cynthia is a 4th Generation coffee farmer and the last of seven children. At age 12, Cynthia's family had to flee during the Civil War in Nicaragua and set up their life in the US. Cynthia held onto the memories of her childhood on the farm and once the war was over, she returned to claim the farm back, having to remove people off the land and tracking down the previous staff. Together they built it back up to it’s former glory and now Cynthia is a successful coffee producer, producing high quality, sublime tasting specialty coffee.
Cynthia’s farm now includes day care for worker´s kids and also offers her employee’s some of the best picker accommodations available. The next step for Cynthia is focusing on making her farm more efficient, as she feels a lot of by-products of coffee production are sub-consciously thrown away. One example is the emission of methane gas in the wet-milling process. Cynthia’s brother has developed a ground-breaking technique to capture and store that methane - which can then be used for cooking, helping the environment on all fronts: methane is not directly spilled into the air, and the cooks don't have to use wood for cooking, cutting down pollution and deforestation.
Cynthia's vision and passion for rebuilding the farm is an inspiring example of the strength of the connection between a farmer and the land on which they were born. A rebel with a cause.
Our Favourite way to brew this coffee at the roastery:
For this coffee, we’ve taken another shot at espresso-style brewing with our Aeropress- we love the notion of home-brewing espresso, but know it requires kit that’s not always the most accessible, and are so happy with how this coffee brewed using this recipe- think syrupy grape juice and fruity tangerine sweetness, perfectly balanced with a smoooooth nut-butter, it’s a real dreamboat that’s super achievable at home.
16g medium-coarse coffee (finer than usual for Aeropress, but not as fine as espresso)
total brew time 2 minutes
*We brewed ours at 94°
1. Pre-wet your Aeropress filter over your chosen vessel (this pre-wets your filters, and also preheats your cup).
2. Preheat your inverted Aeropress chamber, too, and be sure to empty both the chamber and the cup before you begin.
3. Put the 16g of coffee in the aero chamber, gently shake the Aeropress to ensure your dry coffee is flat and evenly distributed.
4. For the ‘bloom’ stage, pour in 25g of water, and wait only about 15 seconds, giving one gentle swirl to the Aeropress chamber to ensure even coverage of all the grounds.
5. At 15 seconds, pour the remaining 55g of water and give one more very gentle swirl to the Aeropress chamber to ensure all the coffee grounds are covered.
6. Wait until 1 minute 45 seconds, place the cap on and screw into place before flipping the Aeropress onto your cup.
6. Press down on the plunger, slowly and steadily until you hear the release of air from the Aeropress- at that point, stop plunging and remove your Aeropress from your cup- total brew time should be around 2 minutes.
7. Enjoy! The final cup should have that mouth punch of flavour much like an espresso, but if that’s not your jam, you can dilute with hot water to taste.