La Florencia is in the Fraijanes region, in sight of the capital Guatemala City. Much of Fraijanes is becoming suburbs of the capital, and coffee farms are becoming subdivided for housing. Still, the coffee tradition runs deep here, and some farms grow, harvest and mill their coffee as their grandparents (and oftentimes as the grandparent's grandparents) did long ago. Finca La Florencia features pure Bourbon seedstock, they tyep that originated on the island of Bourbon (now Reunion), named for the royal family of France at the time. It's an ideal coffee for high altitude cultivation, and results in dense physical structure of the coffee seed. This is great for roasting, as it promotes even heat transfer, and less damage to the bean structure. Bourbon coffees tend to have a "classic" Central American cup profile, balanced, very balanced, dense body, proportional bright notes, sweetness. La Florencia delivers all those things. The dry fragrance at City + roast (coffee has a wrinked surface texture still, with dark creases) is hazelnuts and cocoa all over. With a little more roast, it reminds me of chocolate wafer cookies! In the wet aromatics, the sweetness is amplified, and muted fruits are present behind layers of chocolate. This cup has such a classic, balanced character, I can see myself enjoying it without much thought except "wow, that's a nice coffee!" It's definitely a crowd-pleaser and does well under a very wide range of roasts. Green apple and mild citrus brightness is nested in almond-hazelnut-chocolate roast tones. The body is dense, thick. As it cools, the brightness is more apparent and the cup seems more dimensional. The finish has aromatic wood hints, traces of walnut. It's a solid cup, and the Bourbon character is fully expressed in it.