A crowd-pleasing cup, and great espresso option. Developed sugar sweetness, apple, roasted nut and cocoa, the somewhat restrained profile shows balance at a wide range of roast levels. City+ to Full City+. Single Origin Espresso.
We are now into the final Guatemala lots from this past season. This coffee from La LIbertad is from the most recent container of landed coffee. It's a producer blend from El Paraiso region of Libertad (see the shrub-lined path in the first pic). The area has an average altitude of 1700 meters, and most plantings are Caturra and Bourbon. Processing is handled onsite, the coffee is patio dried, and then trucked down to a dry-mill in Antigua. These farmers are part of our "Proyecto Xinabajul" roster, allowing us to select coffees from their harvest in exchange for a premium for the best quality (where at one time they would be paid the same for all their coffee, no matter what). This is year 2 for our Proyecto Xinabajul, and we're pleased to offer these newest members.
The aromatic profile is built on toasted sugars, caramelized and smoky sweet. The dry grounds have a hearty fragrance of sugar-and-spice candied pecan. The wet aroma continues this theme with a butter-brickle sweetness - toffee ice cream and roasted nuts. The brewed coffee is a great crowd pleaser, convincing sweetness of caramel and molasses sugars, some dried apple tartness, and roasted almond in the back end. There is a cocoa powder note too that follows through to the finish, especially prominent at and beyond Full City roasts. All in all, a nice way to end the season, and we're already looking to the Spring for new harvest Huehuetenango coffees.