Guatemala Huehuetenango Valentin Perez

The cup is silky in mouthfeel, which is made more pleasant by the flavors of candied pecans, and rose tea in the cup. Toasted almond and praline candy are dominant at City roasts, and with a refreshing, effervescent acidity. The finish has a lively twist of orange rind. As the cup cools, Asian pear and golden apple come about, along with a suggestions of apricot nectar in the long finish. It's a sweet and complex cup that becomes even more convincing as it drops in temperature. This is a fantastic option for single origin espresso. City+ to Full City.
Out of stock
87
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date May 20 2013
Lot size 13bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Catuai, Caturra
Grade SHB
Appearance .2 d/300gr, 16-18 Screen
Roast Recommendations Our City roast was nice, but I think City+ - Full City will have the best aroma and sweetness.
Weight 1 LB
Recommended for Espresso Yes
Valetin Perez is a producer in the Chichimes area of Huehuetenango. His coffee scored higher than neighbors and since there was enough volume to separate it, we're offering it as a micro-lot. This has been the ultimate goal of our work in this zone, to find small producers who can produce a quantity of quality coffee that can be offered separately. In the past, this opportunity only found its way to large farms who can market their coffee and enter competitions. We partnered with locals to try to reward these small farmers with better prices than they had ever seen if they could grow and process coffee that meets our ideas of quality. This lot is testament to the fact that they can do it. These local farmers used to sell to "coyotes" who drive around offering cash for coffee, or sell to the bigger farms and mills in the zone. But neither rewarded them with a better price for top quality coffee, which is what we hope to do. Valentin Perez is part of our program we call Proyecto Xinabajul (pronounced She-nah-bah-hool), which is the ancient Mayan name for the Huehuetenango region. In this project, we have cupped many hundreds of samples to identify small producers who are producing quality coffee in the Sierra de los Cuchumatanes mountains. We wrote an in-depth and detailed description of the project as well.
The dry fragrance of this Huehuetenango coffee has raw sugar and cherry across the roast spectrum. Light roasts show a hazelnut note, with darker roasts developing a toffee smell, with floral hints off in the background. The wet grounds are complex in sweetness, with much in the way of naturally processed sugars, and a scent of buttery, cinnamon roll. Full City roasts smell so nice, with a cream soda and lots of rich milk chocolate. Velentin Perez is silky in mouthfeel, which is made more pleasant by the flavors of candied pecans, and rose tea in the cup. Toasted almond and praline candy are dominant at City roasts, and with a refreshing, effervescent acidity. The finish has a lively twist of orange rind. As the cup cools, Asian pear and golden apple come about, along with a suggestions of apricot nectar in the long finish. It's a sweet and complex cup that becomes even more convincing as it drops in temperature. This is a fantastic option for single origin espresso.