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 hot cocoa and hazelnut notes, City+ and Full City offering a cup with well balanced core bittersweetness, mild acidity, and lasting finish. The fragrance and aroma allude to chocolate cookie or tort, a rich bittersweetness, baker's cocoa and raw sugar, those sorts of things. The break hints at a cedar-like wood note too. Dutch cocoa bittersweetness resonates through the cup profile at City+ roast level, which we recommend as the lightest end of the roast spectrum. Full City too, deepens these bass notes, a pine-like hint in the nose, and prune too off in the distance. But it's the layers of bittersweet chocolate notes that we're left contemplating. If 80% cacao bar, roasted nibs, baker's cocoa wets your whistle, than this one's for you. Incredibly bittersweet espresso that you shouldn't be afraid to take into 2nd snaps.