This lot is made up from the coffee of two producers in Michicoy, San Pedro Necta region of Huehuetenango. 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. We've been working with an intermediary the last few years to gain access to small holders in the region. The resulting relationships are mutually beneficial, in that by allowing us to separate their premium level coffee from the rest we are able to pay them a premium that would otherwise be lost to blending all their coffee together. And for us we are afforded direct access to coffees that would be near impossible to find on our own. 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 patio dried.
This lot of Michicoy has a nice culmination of raw sugar and cocoa, and fruited hints in the middle roast range. The dry fragrance has a scent of cane juice along with smells of apple sauce and walnut. The wet crust is quite attractive, with more of the cinnamon spiced/apple pie filling smells, as well as fragrant complex sugar browning and cocoa-dusted almond. No surprise brewing a City+ roast produces a gratifying balance of unrefined sugar sweetness and Dutch drinking cocoa. An apple note is sensed in the cooling cup, along with clean malic acidity providing definition to the cup. The percentage level of cacao flavor rises with roast level, and Full City roasts bring more heavily 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.