CLICK HERE for holiday ordering and shipping info.

Guatemala Huehuetenango Michicoy Lote 2

City+ shows incredible balance of raw sugar and Dutch cocoa flavors. Apple and pear notes come through, malic acidity highlighting the cup. Nice cleanliness! City+ to Full City+. Great for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Aug 17 2015
Lot size 16bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Catuai, Caturra, Typica
Grade SHB
Appearance .4d/300gr, 15-18 Screen
Roast Recommendations City+ to Full City+, this coffee can take the heat and City roasts do not develop enough sweetness for me
Weight 1 LB
Recommended for Espresso Yes
This lot is made up from the coffee of three producers in Michicoy, San Pedro Necta region of Huehuetenango, and is the second blend we've posted from the region. Michicoy 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 brown sugar, cocoa, and dry fruit hints in the middle roast range. The dry fragrance has a scent of panela sugar and walnut, and at Full City moves toward dark, dried fruit smells. The wet crust has an attractive scent of creme br_l©e crust, like burned sugar, with with a sort of toffee-like buttery sweetness. No surprise brewing a City+ roast produces a gratifying balance of unrefined sugar sweetness and Dutch drinking cocoa. Apple and pear notes are 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.