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Antigua Estate Peaberry has a grounding sweetness of raw sugar flavors, highlighted by baking spices and mild fruit flavors of plum, apple, and nectarine. A malic acidity shines through, and adds structure across a wide roast spectrum. City to Full City.
We picked up another lot of peaberry selections from several of the farms we purchase coffee from in the Antigua region. This is from our last container of Guatemala, so still a nice fresh offering. It's a mutation of sorts, one bean dies, the other becomes misshapen into the round, solid mass we're used to seeing. Being the exception and not the rule means scarcity, and so this year the Zelaya family combined all the peaberry from their Antigua farms in order to make a single, much larger quantity, lot. And really, Antigua is not that large of a city, and so this lot is definitely in the realm of "single origin". Putting this one on the cupping table with "regular" bean lots from Antigua, it cups quite different, harnessing juicy fruits and with an ultra sweet finish.
This PB lot from Antigua has baking spice and fruit top notes and a nice layered dark sugar sweetness. The dry grounds of City+ and Full City roasts have a raisin and currant scent, a bit of cinnamon, and unrefined sugar. The sweet aspects build with hot water - dark caramel and panella sugar - and a bit of plum and mulling spices come up off the break. This bodied coffee does well as light as City and all the way up to a Full City roast. Any darker, and acidity is flattened out. At City+ the hot cup has developed sugar sweetness and is highlighted by acidity that's like apple juice. As it cools, flavors of plum and apple come through, and a slight tart note of nectarine. The finish is very sweet, and layers of developed sugar flavors hang on long in the aftertaste. Overall, this peaberry offering is a well-rounded cup, sweet, structured, and clean, and versatile in the roaster as well as with brew method.