LA MARIPOSA - Blend
LA MARIPOSA - Blend

LA MARIPOSA - Blend

Regular price £8.10
Sale price £8.10 Regular price £0.00
Nuts, Smooth chocolate, Caramel

La Mariposa is a high-medium roast that brings together the bright top-notes of Huila, Colombia with the depth of Tarrazu, Costa Rica. Roasted to preserve the distinct characteristics of both regions, it’s a balanced, smooth coffee with a rich, well-rounded profile. This adaptable blend works well across different brewing methods, delivering a clean, lively cup with a lasting depth that makes each sip memorable. 
Weight

Pickup available at Chippenham

Usually ready in 24 hours

LA MARIPOSA - Blend

200g / Whole bean

  • Chippenham

    Pickup available, usually ready in 24 hours

    Unit C11
    Bumpers Way
    Chippenham SN14 6LH
    United Kingdom

    +447511207973

  • Coffee House

    Pickup available, usually ready in 24 hours

    20 Borough Parade
    Chippenham SN15 3WL
    United Kingdom

What is score?

  • The SCA (Specialty Coffee Association) is the global body that sets the standards for specialty coffee. Their scoring system, based on a 100-point scale, evaluates coffees based on factors like aroma, flavour, acidity, body, aftertaste, sweetness, and balance. Coffees scoring 80+ are considered specialty grade, with those scoring 86+ representing the top tier of quality and complexity.

    Blends do not receive an official score because they combine coffees from multiple origins to achieve a balanced and consistent flavour profile. However, we only use coffees that score 85+ to ensure high quality in every blend.

    What is a blend?
  • A blend is a combination of coffees from different regions, farms, or cooperatives, carefully selected to create a harmonious and well-rounded flavour profile. Unlike single origin coffees, which highlight the distinct characteristics of one place, blends are crafted to achieve consistency, balance, and complexity across seasons.

    What are tasting notes?
  • Tasting notes describe the natural flavours found in the coffee, such as chocolate, citrus, or floral tones. These are not added flavours but arise from the bean’s variety, growing conditions, and roasting process. In blends, tasting notes are carefully curated by combining coffees that complement and enhance each other.

    What is the processing method?
  • This refers to how coffee beans are removed from the cherry after harvesting, which influences their final taste. Because blends contain coffees from multiple origins, they may feature different processing methods, such as washed, natural, or honey, contributing to their unique depth and complexity.
  • Free UK royal mail tracked 48 delivery on all orders over £25.
  • For orders under £25  delivery is charged at £2.95.
  • Coffees roasted to order. One business day before dispatch.
  • Worldwide delivery available, calculated at checkout.

COFFEE OVERVIEW

NOTES: Nuts, smooth chocolate, caramel
PRODUCER: Various producers
VERIETAL: Caturra, Castillo, Villa Sarchi
PROCESSING: Washed | Honey

Tarrazu, Costa Rica

Located in the southern Pacific mountains of Costa Rica, is known for its high-altitude coffee farms, many situated above 2,000 meters. Known as "Zona de Los Santos" due to its towns with "San" or "Santa" in their names, Tarrazú experiences a seven-month rainy season, followed by a dry period. Fertile volcanic soils and a mild climate create ideal conditions for agriculture, with smallholders growing coffee, bananas, and citrus. The community is deeply rooted in family values, with farmers taking pride in preserving their land and water sources.

Huila, Colombia

Located in southern Colombia, where the Andes mountains converge. The region is known for its cool climate, fertile soil, and focus on quality coffee production. Smallholder farmers in the Pitalito area produce specialty coffees, with selective harvesting and careful processing. The Departmental coffee committee provides training to improve farming techniques. Huila also holds historical significance, with the San Agustin archaeological site offering insight into pre-Columbian cultures.

WASHED | HONEY PROCESS

The washed process involves removing the outer skin and fruit from the coffee cherries before fermentation. After the cherries are depulped, the beans are fermented for 8 to 72 hours, depending on the conditions, to remove the remaining mucilage. The beans are then washed in fresh water and dried to the desired moisture content. This method enhances the coffee's clean, bright flavour and clarity.

After harvesting, the coffee cherries are depulped, leaving varying amounts of the sticky fruit mucilage—hence the name "honey." The beans are then dried with this layer intact, typically on raised beds, where they are carefully turned to ensure even drying. The level of retained mucilage affects the flavour profile, often classified as white, yellow, red, or black honey, depending on the drying time and mucilage amount. This process produces coffees with vibrant sweetness, syrupy body, and a balanced acidity.

The washed process involves removing the outer skin and fruit from the coffee cherries before fermentation. After the cherries are depulped, the beans are fermented for 8 to 72 hours, depending on the conditions, to remove the remaining mucilage. The beans are then washed in fresh water and dried to the desired moisture content. This method enhances the coffee's clean, bright flavour and clarity.

After harvesting, the coffee cherries are depulped, leaving varying amounts of the sticky fruit mucilage—hence the name "honey." The beans are then dried with this layer intact, typically on raised beds, where they are carefully turned to ensure even drying. The level of retained mucilage affects the flavour profile, often classified as white, yellow, red, or black honey, depending on the drying time and mucilage amount. This process produces coffees with vibrant sweetness, syrupy body, and a balanced acidity.