Tres Volcanes shows balance of raw sugars and mild top-notes, finishing with a mouth cleansing tea flavor. A great daily drinking coffee, and Full City roasts are near perfect in the espresso machine. City+ to Full City+. Good for Espresso.
This coffee is from a small-producer group in the San Juan Alotenango region of southern Antigua. Similar to the coffee we buy from Guacatepeque, the coffee is grown on the rising volcano slopes. Guacatepeque is mainly from Fuego, whereas this grouping of coffees comes from Volcan de Fuego, Acatenango, and Agua Volcanos - "tres volcanes". Farmers in this region grow a small amount of coffee, usually adjacent to their homes, and mostly plant Caturra and Bourbon. The contributing group for this coffee is over 700 producers and farms are situated between 1600 and 2000 meters. The beans are fairly uniform in size and color, and handle very well in the roaster, with a roast color that is easy to read. We saw a couple quakers in the few hundred grams roasted, but these are easily picked out from the final roast batch.
The dry fragrance has a smell of cinnamon bread, honey-wheat, and powdered cinnamon. The sweetness takes on a molasses edge at Full City, building strength once hot water is poured. The crust has a the sort of burned sweetness you find in creme brulee crust, torched caramelized sugars. The cup has a flavor of apple bread, a flavor that is heightened by refreshing malic acidity. This is especially true in the City+ roast range, and I think City might be a tad too light for fully developing this coffee's sweetness. This is a great daily drinking coffee, caramel sugar sweetness and mild apple and spice accents showing well in a wide range of roasts. Full City roasts pull in chocolate roast complexity while staying well in balance with raw sugar sweetness. These darker roasts are exceptional as espresso too, showing an impressive amount of dark chocolate, inky texture, and a lemony 'pop'.