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Guatemala Cuilco -Finca El Regalito

Regalito is on the level of a competition-winning Guatemala. Deep toffee sweetness and fruit notes like golden raisin, date, nectarine and apricot, are tied together by elegant, malic acidity. And topped off with a near jasmine floral top-note. City to Full City+. Great for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Sep 12 2016
Lot size 14bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra
Grade SHB
Appearance .4 d/300gr, 16 - 18 screen
Roast Recommendations City all the way up to Full City+; our favorite roasts were right around City+
Weight 1 LB
Recommended for Espresso Yes
El Regalito is a farm in the Hoja Blanca area of Huehuetenango. This region, located in the Northern reaches of Huehuetenango at the border with Chiapas, Mexico is called Cuilco. Regalito is under the care of the Villatoro family, with Aurelio Villatoro overseeing the wet mill, and Antonio, his nephew, specifically looking after this farm as well as Boqueroncito, another coffee we buy. We like these coffees, and go through quite a lot of samples of daily process batches from these farms to select the ones that have the best qualities the farm has to offer. Regalito means "little gift". The farm is situated in a valley between two steep mountain sides, providing perfect topography for growing coffee, and ideal shade provision from the surrounding natural forest. In this area coffee tops out about 1750 meters due to the colder climate here. The main image shows Aurelio and his prized Toyota Land Cruiser. The coffee images show the dominant cultivar planted there, Bourbon variety coffee, with its distinct clumping fruit form. There is also Caturra planted here, a cousin of Bourbon. And the dog, well, its one of my favorites and a star of our Dogs of Coffee calendar for 2014
Aromatically, this lot from Regalito has a great mix of dry fruits and developed sugar sweetness. Grinding a City roast brings about a honey-like sweetness, with dried green apple, and a nice chamomile tea scent. Baking spices linger, especially in dark roasts, developing a sweet clove syrup top note. The wet grounds intensify the raw sugar to honeyed sweetness, with plum and red apple accents, and a caramel-covered almond scent on the break. This provides an accurate glimpse into the cup profile, with fruits building as the coffee temperature begins to dip. Golden raisin to currant notes are the first to emerge, with an undercurrant of muscovado sugar sweetness. The coffee has clean, crisp acidity that along with a subtle floral honey grace note adds elegance to the cup, and shines all the way up to Full City (but is most prevalent at C/C+). This is a very sweet brewed coffee, and a sort of toffee-nut tone holds long into the oh so sweet aftertaste. Full City roasts shift toward dried dark berries and are complimented by Dutch drinking cocoa. The cup is so articulate and clean, hallmarks of a competition-winning Guatemalan coffee, and will work wonderfully as a single-origin espresso too (Full City roasts prove to run high in the dark cocoa category, with light berry accents in the finish).