Guatemala Huehuetenango - Tono Sanchez

Flavors of blackberry syrup, apple juice, and pear come to mind in the cooling cup along with dark chocolate and cinnamon. It's a nice marriage of flavors which change places more than once into a sweet finish. Acidity is gentle but well defined, and with accents of malic fruits. Our dark roast had much more of a berry aspect as well as very high % cacao. City to Full City+.
Out of stock
88.2
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 1 2013
Lot size 148bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City has the best aroma and sweetness, but this is great from City to Full City+.
Weight 1 LB
Antonio "Tono" Sanchez's farm is located in the Chichimes region of Huehuetenango. Antonio's been in the coffee trade as a buyer for over 40 years, but decided to buy his own farm, along with the help of his brother. They process their own coffee cherry as well as the coffee from many other small-holder farmers in the Chichimes region. This particular lot is only coffee grown on the Sanchez farm proper, which sits at a range of 1500 - 1800 meters and is planted primarily in Bourbon and Catuai, and Typica. We cupped quite a few amazing day lot samples from his farm and were lucky enough to put together a blended lot of significant proportion.
This lot from Tono Sanchez has a nice fruit syrup sweetness and is uniquely spiced all the way through. Grinding the coffee, smells of apricot and peach hang in the air along with notes of cinnamon and clove. Dark roasts have a layer of bittersweet chocolate that is slightly dominant in a good way. Hot water builds on the fruited sweetness and the aromatics remind me of fruit leather - condensed sweetness of fruit pectin. Breaking the crust releases a note of dark cacao as well as a scent of toasting sugars. The amount of fruit and cocoa tasted in the cup is impressive. Flavors of blackberry syrup, apple juice, and pear come to mind in the cooling cup. These flavors are immediately vying for attention against a growing presence of dark chocolate and cinnamon. It's a nice marriage of flavors which change places more than once into a sweet finish. Acidity is gentle but well defined, and with accents of malic fruits. Our dark roast had much more of a berry aspect as well as very high % cacao. These Full City/Full City+ roasts will make amazing single origin espressos.