This lot from four small producers in El Turbante region in the Huehuetenango Department, a town whose altitude is right around 1500 meters above sea level. The farms making up this lot start at about 1700 meters, and are planted almost entirely in Bourbon, save a few Typica varietals mixed in. Production is handled locally at a small wet mill, and then the coffee is patio dried. The dry parchment is transported down to the much larger Bella Vista farm in Antigua where it is dry milled and prepped for export. We spent many hours at the cupping table sorting through small producer lots from the region in order to put this rather small lot together. It's a total of 17 x 46 KG bags, and will only be offered in 1, 2, and 5 LB increments.
The dry fragrance has a molasses sugar and halvah candy smell at City+, which is a good starting point in regards to roast level. Sweetness grows with the addition of hot water, a scent of brown sugar, with malted grain and dried fruit accents. A sweet cup in the middle roast range, this one strikes the right balance of caramel sugar sweetness and baker's cocoa bittersweetness right around City+/Full City. Add to that full-body and ever-so-slightly fruited aroma, and this coffee bears the hallmarks of what I consider to be a great daily drinker. The cooling cup is loaded with layers of bittersweet cocoa tones, and a plum fruit top note is revealed. Full City to Full City+ only intensifies the chocolate aspect, and a high level of sweetness holds up to 2nd snaps no problem. As espresso, El Turbante weighs heavy on the palate, viscous mouthfeel emphasizing flavors of chocolate syrup, and an extremely long finish. A fantastic SO espresso, or base for blending.