Classic Guatemala character of balanced sweet/bittersweet tones and structured brightness, highlighted by notes of brisk tea, Sencha and chamomile herbal infusions, fruited accents. City to Full City. Good for espresso.
This is a special small lot of Yellow Bourbon variety coffee from Finca San Diego Buena Vista. Bourbon coffees are named after an island in the Indian Ocean where French colonists originally grew it, now called Reunion, and this type ripens to a yellow color, not red. Sometimes we find the yellow types to have better sweetness in the cup. (The cherries themselves measure higher sugar content on the Brix scale when I have checked). But the difference between yellow and red varieties usually comes down the the farm conditions, how well they are picked and processed, and not some essential aspect of the fruit skin color. In this case, this small lot receives a lot of care, and we pay a special price for it as well. I have visited this farm and as always am 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! The mill is a vintage one, but the care is evident at every turn. Due to the limited nature, we aren't offering a 20lb weight option.
The dry fragrance of the this Yellow Bourbon micro-lot is enticing, smells of butter-praline, perfumed tea, and wildflowers. Tea notes are heightened in the wet aromatics along with an intense sweetness of red honey, melted butter with brown sugar, and a bit of baked apple. The cup shows classic Guatemala characteristics of balanced sweet/bittersweet tones and structured brightness. This is a coffee that brews oh so well, in our experience revealing balancing sweetness, and subtle top note complexity, attributes not quite as apparent from the cupping spoon. The acidity is a bit like brisk tea, which compliments tea-like flavor notes, chamomile, Sencha with roasted baley, and a lemon zest 'zip'. Sweetness levels run high in this coffee, especially in the City+/Full City ranges, and spans the range of caramel sauce to milk chocolate at the deeper end of the roast spectrum. Burned sugar flavors become increasingly pungent as you reach Full City roast, and hang on long into the aftertaste. There are mild sweet-lemon citric flavors as the cup cools, caramel-butter popcorn at City roast level, and darker fruit notes (like grape juice) at the Full City level. The deeper roasts are well worth a run through your espresso machine as well.