This cooperative mill is located in La Libertad, and handles processing of many small production farmers in the area. While they are cooperatively run, they also allow some of the local small producers to process their coffee cherry at the mill. This lot is a blend of the area producers that were separated based on cup quality. We're bringing this lot in as part of our Xinabajul project in Huehuetenango. The goal is to gather small producers and give their coffee the credit they deserve - particularly in the price we pay to the farmer. We hope to work with many families throughout the Huehuetenango region, helping to improve resources when we can and ultimately the value of the coffee they produce. We wrote an in-depth and detailed description of the project as well.
Notes of dark chocolate and sweet fruits make Pena Roja a versatile coffee, great as a brewed cup as well as a relatively "classic" SO espresso. The fresh ground coffee reminds me of spiced fruit cake, with a scent of dried cherry and cinnamon. There's a fruited chocolate note as well that is more apparent in darker roasts. Hot water brings a smell of grape and plum up in the steam. The coffee crust has the sweet scent of dark caramel with a slightly bittering aspect of cacao nibs. The cup profile doesn't stray too far from this aromatic introduction. There's a nice mingling of dark high % cacao and fruits. Light roasts have a strawberry flavor that is sweet and makes for a sort of strawberry filled brownie flavor. Deeper roasts are more focused on the chocolate aspects, but still have accents of dark stone fruits and blueberry. There's an abundance of semi-sweet chocolate in the long aftertaste which is pleasantly bittering.