Laurina Washed

Aromas of hazelnut creme, mandarin, and sweet basil introduce this uniquely soft and savory-toned cup. Notes of pear, lemon thyme, and caramel are joined by mandarin acidity. A hint of cinnamon and lemon thyme linger in the finish.

Details

Producer: Juan Diego de la Cerda Farm: Finca El Socorro Region: Guatemala Department, Guatemala Altitude: 1,798-1,890 masl Varietal: Laurina Process: Washed Roast: Light Notes: Pear, Lemon Thyme, Caramel

The Story 

Laurina was first classified in the 1940s on the island of Réunion, east of Madagascar. This Bourbon mutation is unique in that it naturally contains about half the caffeine content of most Coffea arabica. It is also highly susceptible to Coffee Leaf Rust, which makes it too risky for many coffee producers to grow. We love its silky mouthfeel and mellow profile with savory tones.

Direct Trade

Finca El Socorro is a model of sustainability and farm management: the river bisecting the farm provides all water for the wet mill, solar panels generate nearly all electricity needs, and meticulous processing is performed on-site. And with four First Place finishes in the Guatemala Cup of Excellence since 2007, the quality of Juan Diego de la Cerda's coffee speaks for itself.

Juan Diego de la Cerda's Laurina from Guatemala's highlands presents a refined profile roasted by PT's Coffee Roasting. The Laurina varietal, a naturally smaller-bean cultivar, arrives here via washed processing, which typically emphasizes clarity and brightness. This lot's tasting notes—spanning hazelnut creme and caramel to mandarin, lemon thyme, and sweet basil—suggest a complex balance of stone fruit and herbal character. The altitude of 1798–1890 masl in Guatemala Department situates the beans in a zone known for intricate flavor development. Whether seeking the hazelnut sweetness or the subtle herbaceous notes, reference the flavor wheel to explore how these descriptors align with your own sensory experience.