{"product_id":"39773-1","title":"Crown Jewel Guatemala Washed Laurina José Padilla \u0026 Gonzalo Hernández - 39773-1 - SPOT RCWHSE","description":"\u0026lt;div\u0026gt;\u0026lt;span\u0026gt;In 2011 friends José Padilla and Gonzalo Hernández\u0026amp;nbsp;gathered coffee seeds from their first project, a varietal coffee estate, or “garden” as they called it, in Costa Rica. They brought the\u0026amp;nbsp;seeds\u0026amp;nbsp;to a new location,\u0026amp;nbsp;in\u0026amp;nbsp;Suchitán, Guatemala, to\u0026amp;nbsp;establish\u0026amp;nbsp;a second\u0026amp;nbsp;estate modeled after the first. Combined, these two coffee “gardens”,\u0026amp;nbsp;both known as Coffea\u0026amp;nbsp;Diversa,\u0026amp;nbsp;now\u0026amp;nbsp;make up the largest private collection of coffee botanical variants in the world—more\u0026amp;nbsp;that\u0026amp;nbsp;850 in total.\u0026amp;nbsp;\u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;This small lot of washed bourbon\u0026amp;nbsp;pointu\u0026amp;nbsp;is from the\u0026amp;nbsp;Suchitán\u0026amp;nbsp;“garden”.\u0026amp;nbsp;“Pointu”,\u0026amp;nbsp;so called for the seed’s pointy tips, is also\u0026amp;nbsp;frequently\u0026amp;nbsp;known as “Laurina” or “Leroy”, and\u0026amp;nbsp;is originally traced back to a\u0026amp;nbsp;spontaneous\u0026amp;nbsp;bourbon\u0026amp;nbsp;phenotype that\u0026amp;nbsp;appeared on Reunion Island\u0026amp;nbsp;in the early 19th\u0026amp;nbsp;century. There are\u0026amp;nbsp;small amounts\u0026amp;nbsp;of seed stock still in circulation, typically on varietal estates like\u0026amp;nbsp;Coffea\u0026amp;nbsp;Diversa. The cup flavors are light and tea-like, with\u0026amp;nbsp;lemon verbena and peach, pastry, toasted\u0026amp;nbsp;coconut\u0026amp;nbsp;and\u0026amp;nbsp;a bit of dark chocolate.\u0026amp;nbsp;It’s\u0026amp;nbsp;mellow, subtle, and a fascinating specimen from\u0026amp;nbsp;a very ambitious\u0026amp;nbsp;project.\u0026amp;nbsp;\u0026amp;nbsp;\u0026lt;\/span\u0026gt; \u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Coffea\u0026amp;nbsp;Diversa\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;José and Gonzalo insist their estates are not coffee farms but gardens: “like in a conventional flower garden in which you find many types of plants producing many different types of flowers, in the Coffea\u0026amp;nbsp;Diversa\u0026amp;nbsp;Garden you will find many different types of rare coffee botanical variants.” They have a clear, and not\u0026amp;nbsp;incorrect,\u0026amp;nbsp;vision for\u0026amp;nbsp;the value of\u0026amp;nbsp;arabica diversity.\u0026amp;nbsp;Most of the world’s coffee has almost no genetic variation;\u0026amp;nbsp;differences in taste are\u0026amp;nbsp;largely generated\u0026amp;nbsp;by terroir. Coffea\u0026amp;nbsp;Diversa\u0026amp;nbsp;follows the opposite approach, introducing\u0026amp;nbsp;a huge range\u0026amp;nbsp;of genetics to single,\u0026amp;nbsp;preselected\u0026amp;nbsp;terroirs, allowing genetic differences to assert themselves\u0026amp;nbsp;in the cup. Part of the motivation is modeling\u0026amp;nbsp;durability: an ideal coffee farm will have genetic diversity in its coffee, at a minimum to make it more resilient against pests and diseases, but also to keep it competitive and prolific.\u0026amp;nbsp;\u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;During harvest, fresh picked\u0026amp;nbsp;cherry\u0026amp;nbsp;is collected\u0026amp;nbsp;and\u0026amp;nbsp;depulped\u0026amp;nbsp;the following day.\u0026amp;nbsp;Depulping\u0026amp;nbsp;is done using a Penagos machine, which\u0026amp;nbsp;depulps\u0026amp;nbsp;and pressure washes the sticky mucilage from the coffee seed to a predetermined degree. Once\u0026amp;nbsp;depulped\u0026amp;nbsp;the parchment is\u0026amp;nbsp;fermented for\u0026amp;nbsp;48 hours\u0026amp;nbsp;and then washed clean. Drying takes place on raised\u0026amp;nbsp;and lightly shaded\u0026amp;nbsp;screen beds and typically\u0026amp;nbsp;lasts 12-15 days, during which it is rotated 3 times per day.\u0026amp;nbsp;\u0026lt;\/span\u0026gt; \u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Bourbon\u0026amp;nbsp;Pointu\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt; \u0026lt;span\u0026gt;Bourbon\u0026amp;nbsp;Pointu, or Laurina, or Leroy, has a history interesting\u0026amp;nbsp;not only\u0026amp;nbsp;for its depth but for how well documented it is.\u0026amp;nbsp;The period of time that arabica coffee spent being cultivated on Reunion Island isn’t often discussed in cultivar histories, mainly because most of\u0026amp;nbsp;bourbon’s\u0026amp;nbsp;diversification occurred after it reached the\u0026amp;nbsp;Americas, or\u0026amp;nbsp;traveled back to East Africa. The\u0026amp;nbsp;Pointu\u0026amp;nbsp;mutation occurred on Reunion Island, however, making it one of the oldest traceable bourbon genetics available today. As usual, our Director of Education\u0026amp;nbsp;at the Crown, Chris Kornman, has researched this extensively and\u0026amp;nbsp;made the story not only easy to find, but enjoyable to read: https:\/\/royalcoffee.com\/bourbons-botanical-origins-and-the-evolution-of-laurina\/?srsltid=AfmBOoqLPCJLtwXs-fmAc9aY2EoGok8M-RwjDMlUFlBU5CTwAUTSnTLT\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;","brand":"Royal Coffee","offers":[{"title":"Default Title","offer_id":67600143483187,"sku":"3427097000059882589","price":525.02,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-0967837d41754ea874fa6745afa8e182740fa07eaebfab63d03235eab888605c.jpg?v=1789784495","url":"https:\/\/royalcoffee.com\/products\/39773-1","provider":"Royal Coffee","version":"1.0","type":"link"}