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LA EMBAJADA - RESERVE LOT

CI_PRODUCT_laembajada.jpg
CI_PRODUCT_laembajada.jpg

LA EMBAJADA - RESERVE LOT

from $28.00

Cherry hard candy, rose petals, peaches, spiced citrus.

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ABOUT THE PRODUCER AND THE FARM:

Don Sergioʼs La Embajada is certainly his highest farm, situated in Mozonte at around 1650 masl. The all-red catuaí plantation (with more varieties on the way) spends most of its time in a foggy haze. The resulting coffee is a brilliant expression of variety and micro-climate. Once picked, the coffee is allowed to ferment at altitude for 48 hours in its cherry. Then, it descends the mountain and is depulped and fermented for an additional 48 hours. It’s a bright coffee that tastes so purely of cherry hard candy, peach, and spiced citrus. This is one of the finest coffees we've had the pleasure of working with from Sergio.

This is the seventh year we have had the pleasure of bringing Sergioʼs coffees onto our menu but the first time in four year that we have had some of La Embajada - we are proud to be the only roaster to bring his coffee into the United States. Sergio is the perfect example of the emergence of grower/producer as “vigneron.” The coffees produced at his three farms often taste more like they come from him than they do any other attribute - not region, varietal, or altitude for example. To some extent, Sergio adds layers to the coffees’ terroir that make for his signature. A restless and passionate individual, Sergio has one of the most ingenious wet mills and has gone as far moving his drying beds to his front yard so that he might be closer to them.

This harvest we have brought with us three distinct lots, all extremely limited, which represent the range of Sergioʼs farms, their varieties and his processes. We hope you love them as much as we do - these unique coffees represent what the hand of the maker can bring to the table. 

LA EMBAJADA

MOZONTE, N.S. - NICARAGUA

SERGIO ORTEZ

RED CATUAI

1650 MASL

IN CHERRY FERMENTATION

CHERRY HARD CANDY, PEACHES , SPICED CITRUS