This is a micro-lot built from the coffees of a few small producers in the El Paraiso micro-region of Huehuetenango. This lush valley boasts a dramatic landscape of jutting cliffs, and seemingly endless green as far as you can see. Farmers in the region, grow coffee on small parcels of land often adjacent to where they live - in many cases less than a hectare of coffee. Bourbon and Caturra are dominant varietals, but you'll see the occasional Typica tree mixed in. Processing is handled locally, pulping the coffee and then laying it out to dry on concrete patios. The dry parchment coffee is transported to Bella Vista in Antigua where it is sorted, dry milled, and prepped for export. On their own each lot represented less than 10 bags, and so we decided that since the cup profiles were complimentary to one another, this makes a nice opportunity to blend for a larger offer.This coffee is part of our Farm Gate pricing program.
The dry grounds have a smell of butterscotch and cinnamon hard candies, along with raisin-cinnamon bread. With hot water there is a thick caramel sweetness, along with buttery toffee nut, and raisin. It's a very sweet smelling crust, like sticky buns with cinnamon sauce, butter toffee, and Nutella spread (chocolate and hazelnut spread). The cup shows complex sweetness across a wide roast range, City to Full City roasts offering layers of raw honey, turbinado to muscovado sugars, cane juice, and molasses hints (in the darker roasts). As you move through the cup, fruited notes come up in the profile. Green apple and Bosc pear are sensed in light roasts, while Full City gives off darker fruit impressions, boysenberry, and red plum. Acidity is well integrated, mild to moderate like a ripe pear, with a mouth cleansing affect. Full City roasts develop a nice mixture of dark fruit and cocao flavors - like fruited high % cacao bar. A versatile coffee in the roaster, this one is great as a pour over brew as well as SO espresso.
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