San Diego Buena Vista shows nice balance of sweet/bittersweetness, counteracting flavors of high % cacao bar and brown sugar. Cinnamon spice and vanilla oil top notes, a clean cup profile. City+ to Full City+. Good for espresoo.
Acatenango is one of the under appreciated growing regions of Guatemala. It has always been overshadowed by nearby Antigua, and in fact many Acatenango coffees were sold as Antigua lots for many years. In mill-mark Antiguas, this is still the case, since farmers who sell cherries or the collectors who round it up and bring it to the mill rarely respect such boundaries. But Acatenango coffees come from some of the most beautiful farms I have seen in Guatemala, and San Diego Buena Vista is a case in point. I have visited this farm and was impressed with their practices, the way they have separated all the cultivars on the farm, and the beautiful condition of the mill. When I was there, all the harvest was in, and they were reconditioning the mill, replacing bearings, cleaning and painting. Reinvestment and pride are always good signs at a mill! Cleanliness doesn't hurt either, and the SDBV mill, while quite old, was beautiful, even down to the flowers rimming the office alongside the drying patio.
San Diego Buena Vista has a balanced and well-structured flavor profile that makes for a 'classic' Guatemalan coffee working exceptionally well for espresso too. The dry fragrance of the SDVB has a restrained sugar in the raw sweetness, with notes of milk chocolate and cinnamon, smells that build a bit of momentum after adding hot water. The aroma of City+ roasts show more chocolate allusions - milk, cacao, even a grain-like carob - along with dried apple hint. The cup is great in the middle roast range, clean expressions brown sugar and almond, a spiced cinnamon and vanilla essence notes in the aftertaste. Full City ushers in high % cacao bar flavors, slightly fruited and with a pleasant bittering touch. There's a great relationship between sweetness and bittersweetness, striking nice balance in the cup. There's a citrus element too, but more like citrus zest in the finish. The cooling cup shows a bit of raisin, but overall, this coffee is less about fruits and most about structured sweetness and definition. As espresso, this one's a killer - dark cacao, candied nut, and light citrus oil. Nice.