Guatemala Huehuetenango -Finca La Providencia Dos

A remarkably clean, sweet cup, laced with mild fruits, and caramel balance well with the viscous, thick body and dense mouthfeel. It has stone fruits in the lighter roast, honeyed in sweetness, and hazelnut. Darker roasts have a nice syrupy blackberry note. City to Full City+.
Out of stock
86.9
  • Process Method No
  • Farm Gate No
Region Central America
Grade SHB
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations City - Full City+: The coffee works at all roast levels.
Weight 1 LB
Recommended for Espresso Yes
Huehuetenango has some extraordinary coffee farms, and the San Pedro Necta area in particular produces some stellar lots. La Providencia Dos is in the heart of San Pedro Necta, with altitudes ranging from 1300 to 1450 meters. It's an older farm and has been in the Anzueto family for decades. I visited there earlier this year with Victor Hugo Anzueto who currently oversees the mill at Providencia Dos. Why the Dos (two)? Because there are two other Providencia farms in Huehue and quite a few more throughout Guatemala. Providencia is perhaps second only to Esperanza (hope) as one of the more popular farm names. The coffee is Catuai and Caturra varietals mainly, although I saw some older Arabigo (Typica) trees on the farm as well. They have converted the mill to modern forced demucilage type process rather than the traditional fermentation method. We label this "Wet-Process Style" because the results are in the same taste tradition. (For example all of our Costa Rica coffees are processed in the modern way). For a really nice, high altitude Huehue coffee, this is a fortunate early arrival from the new crop, as most coffees from the area will be coming in June or so!
The fragrance from the dry grounds has nut and caramel sweetness, a Heath bar toffee scent, with apricot fruit in the light roast shifting to dark blackberry (Mora) at Full City+. The wet aroma is a big "ditto" on what is found in the fragrance, with the addition of a dark honey sweetness. Based on all those good smells, I expect the cup to be sweet, laced with mild fruits, caramelly, and clean. It is. What is a bit surprising is the balance of these qualities against the backdrop of a remarkably viscous, thick body. Not that it's Indonesia in body, but for a Huehue coffee in particular, it has quite a dense mouthfeel. It has stone fruits in the lighter roast, honeyed in sweetness, and hazelnut. Darker roasts have this nice syrupy blackberry note found in the aroma. This is a great coffee for bright SO espresso.