This cup displays classic, balanced character. It's definitely a crowd-pleaser and does well under a very wide range of roasts. Milk chocolate, nut and caramel-maple are the prime attributes. The coffee strikes a nice balance between sweet and bittersweet. Full City is ideal.
La Florencia is classified being in the Fraijanes coffee growing region, but more specifically it is on the fringe of this zone in Santa Elena Barrias. It is perched high above Lake Amatitlan, with stunning views of the volcanos that ring the lake. 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. La Florencia is a 6th generation farm in the same family. Much of Florencia features Bourbon seedstock, the type that originated on the island of Bourbon (now Reunion), named for the royal family of France at the time. The other primary type of coffee is Caturra, which is actually a cultivated offspring of Bourbon. In the past we have offered cultivar separations of one or the other type from Florencia, but this year it is an estate blend of the two, for little other reason than that is what we were offered by Gerardo Flores, the owner.
The dry fragrance at City+ roast has nut, maple and toffee, with a sweet maple granola scent at City roast. A little darker and the fragrance reminds me of malted milk balls. In the wet aromatics, it's a sweet and straightforward nut and chocolate scent, classic Guatemala in character. This cup also displays this 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. As suggested by the aromatics, milk chocolate, nut and caramel-maple are the prime attributes. The coffee strikes a nice balance between sweet and bittersweet, as initial caramelized sugar notes fade to pleasantly bittering chocolate and almond skins. When the coffee was fresher (12 hours rest after roasting) the finish had a black tea tannic quality. The body is opaque, thick, especially at FC roast level. Darker roasts finish with aromatic wood hints, traces of walnut. Florencia does quite well as SO espresso, displaying dense body, chocolate-caramel roast flavor, and a surprising zesty lemon-laced brightness.