Muttley & Jack’s – Finca La Palta

Last time I reviewed Muttley & Jack’s was in the middle of April, at that time I tried their Colombian San Joaquin. I remember it as a very solid and “everyday coffee”, so I’m expecting a good coffee from them again. Finca La Palta is a coffee from Peru, something I haven’t reviewed in a long while. So I expect that we’re gonna have a sweet coffee to review, maybe a bit complex.

When I picked up this bag I wanted to try the origin of a coffee I haven’t tried in a while, so I chose their coffee from Peru. Flavors like Caramel, Cranberry, and Vanilla sounds interesting enough and something that can’t go wrong. The complexity in the coffee was the first thing I noticed, it had some kind of acidity that isn’t as obvious as other coffees but the sweetness rounded it all up in the end.

Usually, I try it without any info on what the roastery had in their description of the coffee. But when I put an order I actually read what the profile was, but when I picked up the bag, I did it all randomly so I would still say I didn’t know since it was a blind test.

It’s quite complex and I feel a lot of rosehip in this coffee, it has mellow aromas of vanilla and it’s quite pleasant. I got some good brews with the siphon, the V60 was a bit harder to brew since I like to push the complexity to the max when it comes to these kinds of coffees. Let’s review what they wrote as their description:

“Caramel, Cranberry, and Vanilla”

First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes for Finca La Palta:
Rosehip, Vanilla & rich in its complexity.

Information for the coffee Finca La Palta:

Origin: Peru
Variety: Caturra, Pache, Catimor
Producer: Microlot
Region:  Huabal, Finca La Palta
Process: Washed
Altitude: 1 742 masl.

Pour Over recipe for Finca La Palta: 

20g coffee coarse grind
300g of filtered water
40g bloom 90 seconds
91 degrees Celsius

1) Pour 40g water for blooming for 90 seconds.
2) 90 seconds in, begin your continuous center pour of 240g of water.
3) Stop the dripper at 4 minutes and 15 seconds

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.

Quite interesting that they have the altitude to the meter! It doesn’t matter but it’s a fine touch.

The coffee is very complex and has a resemblance to Nicaraguan coffee. It’s sweeter than that, but it’s the closest. The coffee is very good and it can handle high temperatures in a siphon and I would recommend you to use it as much as you can. However, a good buy!


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