CLICK HERE for holiday ordering and shipping info.

Guatemala Huehuetenango Boqueroncito Lot 3

Butter toffee, maple bar, walnut and almond, fruit top notes of apple and dried apricot. Heavier roasts build rich cocoa roast tones, and a coconut water accent. 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 Aug 17 2015
Lot size 15bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .4 d/300g, 15 - 17 Screen
Roast Recommendations City to Full City+ works well, with darker roasts for SO espresso.
Weight 1 LB
Recommended for Espresso Yes
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 well-structured sweetness and integrated acidity. The dry grounds are laced with smells of raw muscovado sugar, candied ginger chew, and a butter pecan ice cream note. Full City roasts push baking spice and dried fruit accents into the mix, like unsulfured apricot and all spice. Adding hot water brings on a smell of maple and nut, very sweet, and like praline and maple bar. There's a slight floral sugar smell too that comes up off the break of City roasts, and at FC we find an undeniable cacao-nib/roast tone along with suggestions of dark dried fruit. The cup has a blend of butterscotch sweetness and toffee coated almond when the cup is hot. Even at City, the level of sweetness is balancing, with a nice structuring malic edge to prop up cup flavors. Just beyond this roast level, Boqueroncito opens up a bit to light citrus and apple notes, with the tang of dried, sulfured apricots (the bright orange ones). The finish is very sweet and flavors shift toward high percentage cacao bar at Full City, with some dark stone fruit notes, and a coconut water accent. Body is juicy, and this makes a wonderful brewed cup, as well as chocolate-forward espresso shots in the deeper roast levels (Full City and beyond).