This lot comes from the Ixtaltilar community in the region of La Libertad, Huehuetenango. Altitude in this area spans a range of roughly 1500 meters in town, to 1750 meters in the surrounding hillsides. Like much of La Libertad you see a lot of older Bourbon types planted, with the occasional Typica and Caturra 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 Huehue town where it is dry milled and prepared for final transport to the US. 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. This is part of our "Proyecto Xinabajul" in Huehuetenango, which you can read an in-depth and detailed description of the HERE.
Middle roasts of Ixtaltilar show a mix of cinnamon-sugar toast and hazelnut notes, and Full City offering a cup with well balanced core bittersweetness, and lasting finish. The fragrance and aroma of lighter roasts allude to almond cookie, and shades darker produce baker's cocoa and raw sugar. It's a fairly simple cup, but what's 'there' is in abundance. I found City+ roasts to have saturated sweetness like marzipan. Nutty hints come off like nut candies, and an undercurrent of caramel sugars seems to have no end. Dutch cocoa bittersweetness resonates through the cup profile at Full City roast level, and kept well in balance by the underlying sweetness mentioned earlier. This is a coffee that I want to go back and roast to Full City+, as the bass notes in dark roasts are like fine dark chocolate. Ixtaltilar also makes an incredibly bittersweet espresso that you shouldn't be afraid to take into 2nd snaps.