Nicaragua HP + Washed La Bastilla
I bought these two coffees from the same farm because I was told that this coffee was grown in volcanic soil.
Volcanic soils contain phosphorus, potassium, calcium, magnesium, zinc, iron and boron, all of which helps the coffee plant grow, especially early on in a young coffee plant's life. I read that potassium levels affect coffee cherry and bean formation, but also sugar levels and citric acid content, which change the flavour of the coffee.
Volcanic soil is very porous which helps the roots attach to the soil and also drains better during high periods of rainfall. All good things.
( When the coffee expert's noted volcanic soil, I went on a coffee agriculture tangent and I'm trying to impress you with my 30 minute Google PHD, let me know how I'm doing...)
To my taste buds it's less about making weird comments about perceived lava rock notes and more about finish/mouth feel.
The washed Caturra/Catuai from Jinotega La Bastilla is much more structured. If it were wine it would be old world. Think tannins and oak, but in a gentle way. However, the honey processed version of the same varietal left me confused. (Code for burned coffee and cuss words) I thought it would be fruitier like a natural, but it had aromatic notes like black tea. Usually a higher moisture content gives you some room to do things, but this one was irritable at best. We all know a grumpy engineer we tolerate because they're really good at their job. Head Riggers, MEs, that type. If you feel attacked, don't @ me. Just let the Lord speak to you however which way you think.
Cane sugar, medium acidity. Stone fruit aromatics. Medium bodied and cozy.
In the end, to know the processors probably spent a lot of time trying to separate the two beans only to have an idiot like me put them back together into one cup is my version of rebellion.