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Los Ángeles
Established 15 years ago by brothers Norman and Edy Canales, Estate Los Angeles blends generational heritage with modern agricultural practice in the high-altitude region of Pueblo Nuevo, Nicaragua. Situated at 1,400 MASL, the estate balances classic and resilient varietals, focusing on Parainema and Caturra. To maximize cup quality, the Canales family uses a precise washed process featuring a 24- to 30-hour fermentation period, 3 days of sun pre-drying, and an extended 18- to 22-day slow shade-drying phase, followed by a minimum one-month green bean rest to lock in flavors.
Meticulously roasted in Toronto by Shelby Merrithew on a Loring Skyhawk, this lot shines as an espresso setup. It pulls a syrupy, heavy-bodied shot with a vibrant pop of juicy tangerine acidity that swiftly rounds out into a smooth vanilla sweetness and a clean, toasted almond finish.
Meticulously roasted in Toronto by Shelby Merrithew on a Loring Skyhawk, this lot shines as an espresso setup. It pulls a syrupy, heavy-bodied shot with a vibrant pop of juicy tangerine acidity that swiftly rounds out into a smooth vanilla sweetness and a clean, toasted almond finish.
Established 15 years ago by brothers Norman and Edy Canales, Estate Los Angeles blends generational heritage with modern agricultural practice in the high-altitude region of Pueblo Nuevo, Nicaragua. Situated at 1,400 MASL, the estate balances classic and resilient varietals, focusing on Parainema and Caturra. To maximize cup quality, the Canales family uses a precise washed process featuring a 24- to 30-hour fermentation period, 3 days of sun pre-drying, and an extended 18- to 22-day slow shade-drying phase, followed by a minimum one-month green bean rest to lock in flavors.
Meticulously roasted in Toronto by Shelby Merrithew on a Loring Skyhawk, this lot shines as an espresso setup. It pulls a syrupy, heavy-bodied shot with a vibrant pop of juicy tangerine acidity that swiftly rounds out into a smooth vanilla sweetness and a clean, toasted almond finish.
Meticulously roasted in Toronto by Shelby Merrithew on a Loring Skyhawk, this lot shines as an espresso setup. It pulls a syrupy, heavy-bodied shot with a vibrant pop of juicy tangerine acidity that swiftly rounds out into a smooth vanilla sweetness and a clean, toasted almond finish.
Coffee origin
Country
Nicaragua
Region
Pueblo Nuevo
Variety
parainema, caturra
Altitude
1400 m
Farm
Los Angeles
Producer
Edy canales
Roast level
Medium
Process
washed
Tastes like
🍊
tangerine
🌰
almond
🍦
vanilla
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