This lot from the La Libertad region is a custom blend we put together from the coffees of small producers in the various coffee communities within the municipality. The farms making up this lot start at about 1700 meters, and are planted in a mix of Bourbon, Caturra, and many older Typica types sprinkled in. The coffee is processed at small wet mills at farmer's homes, or the home of a neighbor, depulping the coffee cherry from the day's harvest directly into fermentation tanks, washed the following day, and then moved to the drying patios. The dry parchment is transported down to be cleaned and sorted at a local dry mill in Huehuetenango town where it is prepared for maritime transit. We spent many hours at the cupping table sorting through small producer lots from the area in order to put this single regional blend of coffee from neighboring "cafeteros" of the Libertad municipality.This coffee is part of our Farm Gate pricing program.
This lot from La Libertad has a nice fragrance in the dry grounds, with golden raisin and toffee nut in lighter roasts, and molasses sugar in our Full City roast. Aromatically speaking, there's a solid brown sugar smell that comes up from the wetted crust that reminds me of a caramelized brown sugar crumble. This aromatic profile transfers to the cup as well, the lighter roasts having layers of unrefined sugar flavors, along with tea top notes, and a tea-like tannic quality in the finish. City+ roasts show well when brewed, but I think I prefer this lot of La Libertad at Full City myself, a foundation of deep cocoa bittering notes paired with dark dried fruit flavors like plum, and black fig. Full City works great for espresso, shots characterized by viscous body, a chocolatey note ala semi-sweet chocolate chips, and a tart dark stone fruit accent.
October 2017 Arrival
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