Cuilco is a region up in the Huehuetenango highlands, part of La Libertad municipality. This lot is a blend of a two farms in the micro-region of Hoja Blanca, within Cuilco. One is actually from the owner/operator of the farm Regalito, a beautiful coffee we buy annually that consistently ranks with our best scoring Huehues. The other is from a neighboring farm, and an offer sample that clearly needed saving from much larger, regional blends. We cupped many great samples from the region, and were able to bulk together this 9 bag lot of coffee. These two farms are mainly planted with a mix of Caturra and Bourbon varietals, and the altitude varies between 1,500 on up to 1,750 masl. This rather steep jump in altitude is illustrated well in the first picture below of a growing area in Cuilco.This coffee is part of our Farm Gate pricing program.
This blend from the Cuilco region has nice developed fruit and sugar sweetness throughout the profile. The dry grounds have a smell of caramelizing sugar and baked pear, spiced and like pear or apple sauce. City+ roasts have a delicate chamomile tea smell too, adding a touch of floral complexity. Hot water brings up a scent of raw honey along with herb tea in the steam, and the break has a smell of apple-bar with walnut, a sort of fruit and nut culmination. The cup has a solid raw sugar sweetness with surprisingly high lemon juice-like acidity. City-C+ roasts have a flavor of light brown sugar and almond, butterscotch, and fruited hints. The acidity found in the cup is truly amazing, quite high for a Central, and as you hit City+ shows a kumquat citrus affect - puckering rind and sweet tropical citrus juice. Cuilco is a very transparent cup, and the finish is mouth-refreshing, and clean. City+ to Full City is where the most fruited flavors are achieved, along with a deep chocolate syrup flavor. A really special brewed Guatemala coffee and great as SO espresso, with extraction accentuating bold chocolate notes, candied sweetness, and a tart-berry brightness.
|Burundi Kayanza Kibingo Station Lot #2||
Glimpses of floral tea notes and sweet baking spices are sensed when grinding up light roasts of Kibingo, a cup complexity alluded to early on. Fruited accents come through with a shade more roast...
|Brazil Dry Process Santa Luzia Peaberry Lot 1||
A mild nut and unrefined sugar mix comes off the ground coffee, and of the two roasts I tasted, the darker of the two showed a balanced savory sweetness, falling somewhere between City+ and Full...
|Rwanda Nyamasheke Mutovu Cooperative||
The fragrance from the ground coffee has strong caramel sugar sweetness at lighter roast levels, along with a cherry cola, and a hint of 5 spice. The wet aroma has a panela raw brown sugar smell,...