Buena Vista strikes incredible balance between candy-like sweetness, and bittering cocoa tones. Notes of vanilla, praline, apple, and almond are propped up by structured malic acidity. City+ to Full City+. Good for espresso.
The picturesque town of Antigua is not far from Guatemala City, and sits in the shadow of Volcan de Fuego. Buena Vista is one of the farms owned by the Zelaya family, a family who for generations has farmed coffee in this region. Luis Pedro Zalaya Sr. and Jr. are still both very much involved in all stages of supply chain - from growing coffee at their farms in Antigua and Acatenango, to processing at their state of the art dry-mill, to exporting the final product. This is the first year we bought coffee from Buena Vista farm (not to be confused with "San Diego Buena Vista"), drawn to the sweetness, cleanliness, and structure found in the cup. They do a great job at their dry mill too, the physical quality of the green coffee looking near-pristine, which makes for a very even roast (not to mention easy to judge development too).
The dry grounds of Buena Vista have a nice scent of clove spice and molasses at City+, a hint of citrus zest. FC shows has a fragrance of nibs with a heavy dose of burned sugars. The wet aroma is candy sweet, a toffee-nut smell and more of the burned/sugar-browning scent like creme brulee crust. The break has layered dark sugars, and a slight suggestion of dried apple. City+ seems an appropriate roast level for this coffee if you're looking for a bright cup. Acidity is like apple juice, malic brightness, refreshing and clean. It provides a nice structure for caramel-sweet flavors, vanilla bean and praline ice cream. This has amazing coffee character, what we refer to as core bittersweetness. Every coffee has some level of each, and Buena Vista strikes great balance between the two. The finish is very clean and has a long-lasting cocoa powder flavor. This coffee stands up to darker roasts extremely well, our Full City roast showing incredible sweetness, with a delicious mingling of chocolate bar and roast complexity. Syrupy body and cocoa characteristics make these darker roasts a prime candidate for single origin espresso.