Boqueroncito is a farm very close to another we buy from the Hoja Blanca area of Huehuetenango, Finca Regalito. This area, located in the Northern reaches of Huehue at the border with Chiapas, Mexico is called Cuilco. Both Regalito and Boqueroncito are under the care of the Villatoro family, with Aurelio Villatoro overseeing the wet mill, and Antonio, his nephew, specifically looking after these two farms. 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. Boqueroncito is 1,400 to just under 1,550 meters, not screaming high altitude for Guatemala, but in this area coffee tops out about 1750 due to the colder climate here. The main image for this coffee shows Antonio and is uncle Aurelio, who manage the Boqueroncito farm. The other images show the dominant cultivar planted there, Bourbon variety coffee, with its distinct clumping fruit form.
Boqueroncito strikes a nice balance between clear sweetness, well-structured top notes, and integrated acidity. The dry grounds are laced with raw honey and powdered ginger, and a delicate note of dried floral and spice comes into play. Adding hot water brings on a smell of maple frosting, extremely sweet, with a cinnamon stick accent. There's a slight floral sugar smell too that comes up off the break and adds complexity to the aroma. City roasts show beautifully, strength in sweetness, with light accents of herb teas, and a white grape juice-like brilliance. A floral note crowns the cup at these lighter roast levels, like the retronasal aspect of raw cane juice, or butterscotch candy. Just beyond this roast level, Boqueroncito opens up to flavors of fruit juice atop a central sweet-to-bitter cocoa powder core. The finish is so sweet, with allusions to fruit leather and raw walnut filling out the aftertaste. This lot of Boqueroncito is a true beauty, with a level of complexity and cleanliness that we look for in top coffees from the region.