Bojonalito shows toffee almond aromatics, with cup flavors of panela sugar and vanilla, Lipton black tea, and cocoa dusted nuts. Acidity is moderate, and dried fig and bittersweet cocoa fill the finish. City+ to Full City+.
This lot from the La Libertad region is a custom blend we put together from the coffees of small producers in the area. La Libertad is in the Huehuetenango Department, and already sits at a fairly high altitude of around 1500 meters. The farms making up this lot start at about 1700 meters, and are planted almost entirely in Bourbon, save a few Typica varietals mixed in. Production is handled locally at a small wet mill, and then the coffee is patio dried. The dry parchment is transported down to the much larger Bella Vista farm in Antigua where it is dry milled and prepped for export. We spent many hours at the cupping table sorting through small producer lots from the region in order to put this rather small lot together. This is part of our "Proyecto Xinabajul" in Huehuetenango, which you can read an in-depth and detailed description of the HERE.
This lot from La Libertad region has a nice fragrance in the dry grounds, a toffee nut sweetness in lighter roasts, and molasses sugar in our Full City roast. The wet aromatics show elements of vanilla extract, panela sugar, and nuttiness in the realm of pecan and walnut. This aromatic profile transfers to the cup as well, the lighter roasts having layers of raw sugar sweetness and a Lipton tea-like top notes in the finish. It's a medium bodied cup, and City+ pulls a cocoa-covered almond note into the picture. I really enjoy this coffee at Full City myself, with a dried fig flavor in the cup, along with syrupy dark chocolate bittersweetness. A moderate acidity level provides a tangy 'zip' too, even at Full City.