This is a micro-lot built from the coffees of two 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 the profiles were complimentary to one another, and a nice opportunity to blend for a larger offer.
The dry grounds have a butterscotch and cinnamon smell, and reminds a bit of hard candy, or maybe more like pastry icing with a hint of slivered almonds. 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. The cup shows the most complexity in the City+ to Full City roast range, with flavors of raw honey, stone fruits, and background note of cocoa dusted nut. When hot, it's the balanced bittersweetness that is most apparent, caramel-like sugars and a note of bittering cacao nib. Acidity is well integrated, and shows as such in the hot cup. The brightness seems malic at first, juicy apple and pear, but as the coffee cools turns near-citric - refreshing! The finish is sweet, more caramel and cocoa notes, a sweetness with staying power. 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.