Chichimes is a mild cup, striking a balance between toasted sugar sweetness and malic acidity. Caramel candy notes - toffee, brittle, burned sugars - define City+ to Full City roasts. There's a fair amount of cocoa too, especially in the darker roast levels. Great brewed cup, and a solid espresso. City+ to Full City+. SO Espresso.
Chichimes is a Mayan name and refers to a small locality on a rather steep hillside in Huehuetenango. It's not quite a town, even though there is a school and church in Chichimes, but you would drive along the narrow dirt road without knowing you had passed through a town, unless someone told you so. We found some very nice coffees grown by the small-holder farmers. The exposure here captures the morning sun, and is well-protected from damaging winds. These farmers used to deliver all their coffee to the large farms and wet mills located in the valley floor below, but they rarely received decent prices for cherry or parchment coffee. The other option was to sell to "coyotes" who drive around in trucks paying cash for coffee. While cash in hand was ideal, they fared even worse in terms of compensation. And neither buyer ever recognized the better quality potential of coffee in this zone. So with local partners we decided to try to organize farmers, which is often only made up of a few family names. This is part of our Proyecto Xinabajul, but instead of highlighting one farmer, the lots this coffee represents were too small to offer on their own and were thus blended together.
Chichimes is a mild, balanced cup of coffee, with a caramel sweetness that holds into the finish. The dry fragrance has a smell of toffee - butter and sugar - along with dried apple and short bread cookies. At City+ the aromatics are nice, delicate, and with a little more roast shows sweet baking spices and dark caramel. Adding hot water brings up a delicious waft of candied walnut, so buttery and sweet. There's an allusion to dried wild flowers in the steam, with dense toffee and caramel smells. The cup has a brown sugar flavor to it, and brittle candy with nuts. These flavors are balanced out by a gentle, pear-like acidity, along with a black tea note that adds vibrance. Acidity comes through across the roast spectrum, rounding out the dark chocolate flavors in Full City/Full City+ roast levels. This makes a great espresso, with focused caramel sweetness, viscous mouthfeel, and chocolatey finish.