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Guatemala Huehuetenango Hoja Blanca

Hoja Blanca is a wonderful daily drinking coffee, butter toffee sweet, light fruit notes, and a bit of toasted nut in the back end. It's honeyed really, and brews very well, with City+ roasts boasting mouth refreshing acidity, brisk and tea-like. Darker roasts build on chocolate roast tones, and work well as espresso. City+ to Full City+. SO Espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 23 2014
Lot size 12bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB
Appearance .4 d/300g, 16 - 17 Screen
Roast Recommendations City+ to Full City+ works well, with darker roasts for SO espresso.
Weight 1 LB
Recommended for Espresso Yes
This lot comes to us from the farm of Boqueroncito, located in the Hoja Blanca area of Huehuetenango, Finca Regalito. This area, located in the Northern reaches of Huehue at the border with Chiapas, Mexico is called Cuilco. Both Regalito and Boqueroncito are under the care of the Villatoro family, with Aurelio Villatoro overseeing the wet mill, and Antonio, his nephew, specifically looking after these two farms. We like these coffees, and go through quite a lot of samples of daily process batches from these farms to select the ones that have the best qualities the farm has to offer. Boqueroncito is 1,400 to just under 1,550 meters, not screaming high altitude for Guatemala, but in this area coffee tops out about 1750 due to the colder climate here. The main image for this coffee shows Antonio and is uncle Aurelio, who manage the Boqueroncito farm. The other images show the dominant cultivar planted there, Bourbon variety coffee, with its distinct clumping fruit form.
Boqueroncito strikes a nice balance between well-structured sweetness and acidity all along the roast spectrum. The dry grounds are laced with buttery toffee and slight florals, with a bit of toasted almond too. Adding hot water brings on a smell of caramel, maple, and nut, very sweet, and like pecan cookies with maple icing. There's a slight floral sugar smell too that comes up off the break and adds complexity to the aroma. The cup has bold butterscotch sweetness, with a toffee nut. This sweetness carries with it flavors of apple tea, brisk in acidity, and mouth refreshing. It's fairly crisp, and even comes through in the Full City range, cutting through a rich flavor of dark cacao bar. These more developed roasts build lively top notes of berry and raisin too. The finish is very sweet and flavors shift a bit toward milk chocolate in City+ roasts, and higher percentage cacao at Full City. Body is juicy as a brewed cup, well rounded and wonderful for daily drinking. It's great as espresso too, showing a "classic" profile, chocolate/nut, viscous, and with piquant tartness.