With mild intensity, this elegant, balanced, sweet and juicy cup is a classic Antigua. Malic acidity, a touch of berry, caramelized sugar and toasted praline roast tone. This lot is also amazing as SO espresso. City+ for drip, Full City+ for espresso.
As you descend into the picturesque town of Antigua on the road from Guatemala City, you will see an old brick wall and the unlikely gold script lettering that reads "Cabrejo." This is the entrance to the home of Agustin Fashen, and the gateway to the lower part of Finca Cabrejo that lies between the one-way roads in and out of Antigua. To get to the higher part of the farm, you will find a much less ornate sign, if you can find it at all. It spans a wide range, from 1,585-1,920 meters, and the trees seem to be in various stages of care, various types, various ages. That is why the farm is undergoing renovation, adding better road access and replanting some parts. The current shrubs are mainly Bourbon, Caturra and some Catuai. Actually, we found some very old Arabigo (Typica) plants as well, and some had yellow fruit! What I hope is that the changes made to get some better yields don't change the character of this coffee because it is simply amazing.
The dry fragrance is sweet, with a chocolate scent, as you might expect from an Antigua coffee. The wet aroma leans a bit more toward cocoa powder, with fading sweetness. The aroma differs from the cup flavors in that there isn't as much bitter chocolate present in the sapid taste of this coffee. Refined acidity and juicy mouthfeel pair with malic notes and a touch of berry. Caramelized sugar roast tones at lighter roasts. As the temperature drops wonderful toasted praline roast tones are evident. With great balance and sweetness, this is a very attractive cup. We pulled SO Espresso shots of it and they were clean, clear and sweet.