La Libertad is in the Huehuetenango Department, the coffee growing lands reaching all the way up to 1900 meters above sea level. This particular lot is made up of the coffees of two local producers, whose farms are planted almost entirely in Bourbon, save a few Typica varietals mixed in. Production is handled locally at a small wet mill where the coffee cherry is pulped, fermented overnight in tanks, and patio-dried in the sun. The dry parchment is transported down to the much larger Bella Vista farm in Antigua where it is dry milled and prepped for export. We spent many hours at the cupping table sorting through small producer lots from the region putting these blends together. This lot totals 18 x 46 KG bags in all and was from the later part of the harvest period.
The dry fragrance is like golden raisin and molasses sugar in City+ roasts, stone fruit accents sensed underneath. The wet grounds show off these fruited tones, a smell of fig bar coming up in the steam - fig, honey, and wheat. The break has pectin sweetness too, but smells a bit stronger of light caramel and even a bit of candied roasted nuts. The cup has a balanced sweetness and acidity, which is one of the first aspects I notice in when hot. Tart apple comes through in City+ roasts, adding a sturdiness to the cup profile. As it cools down a bit, bittersweet cacao and fruited highlights come through, like pear or green grape. The sugary aspect in flavor reminds me more and more of praline nut as I move through the cup, emerging flavors of roasted almond and buttery caramel. Fruited tones hold up to roast too, Full City/FC+ producing aspects of berry and plum, though nearly eclipsed by an incredibly rich dark chocolate flavor. These deeper roasts are also more than worthy of a run through the espresso machine.