Michicoy is a wonderful dual-use coffee, balanced sweet and bittersweet - flavors of sugary caramel and baking cocoa. Mouthfeel is thick, and notes of plum and dark berry come out in the cool cup. City+ to Full City+. Single Origin Espresso.
This lot is from a washing station located in Michicoy, San Pedro Necta region of Huehuetenango. Coffee is grown as high as 1900 meters here, and the onsite wet mill sits at 1600. This region used to be only accessible by foot path, but a road now crests the dizzying slopes at times not much more than a car width across. Cultivars grown in the region are a mix, but Bourbon, Typica, and Caturra tend to dominate. The coffee is wet-processed, traditional fermentation to remove mucilage, and then dried on patios or in the recently built greenhouse - see the 2nd and 3rd photos.
This lot of Michicoy has a nice culmination of raw sugar and dark fruits in the middle roast range. The dry fragrance has a smell of dried peach along with a bit of raisin and baking spices. The wet crust has a scent baked peach, brown sugar, some toasted grain and nut. A brewed cup at City+ to Full City shows a nice balance of sweet/bittersweet, caramel and cocoa flavors carried long in the finish by thick body. Fruited notes come up too as the coffee cools, plum, grape, and a bit of dark berry. The percentage level of cacao flavor rises with roast level, and Full City roasts bring developed chocolate roast tones into the fold. This makes a great brewed coffee at City+ and beyond, and the deeper roast levels are wonderful as espresso too.