Patzun is a subregion of Chimaltenango located within close proximity to Lake Atitlan. The road to the coffee producing area of Patzun is a beautiful one as, after climbing well above 2,000 masl, you slowly descend from the yellows and browns of corn growing countryinto a rather small, heavily shaded canyon which is home to this coffee. This area is one of the most well shaded that I've seen in Central America. The coffee trees are protected under an excellent canopy. Another unique aspect of this region is the heavy dose Typica varietals we've found planted among the Bourbon and Caturra. This most definitely lends to the also unique flavor profile we find in Patzun. Processing here is fairly standard as far as Guatemala is considered. After depulping the coffee beans are fermentedup to 24 hours, washed in long channels and sun-dried on patios. On a side note, the farms from which we buy are Patzun coffee are home to some older, beautiful Mayan relics. They're something special and add an aura of the old world when visiting.This coffee is part of our Farm Gate pricing program.
Patzun is a coffee that accentuates sweetness. Cane sugar is a theme from fragrance to finish although there is plenty more to interpret in-between in what is a complex Guatemalan offering. A beautifully floral, honeyed fragrance meshes well with toasted sugar and some dried fruit. The break on Patzun demonstrates even more floral character although this time it leans towards fresh cut lilac and berry blossoms. As a City roast cane sugar juice dominates the flavor profile with juicy notes of raspberry and white grape perfuming the background. The mouth feel has a clarified butter texture which permeates into the flavors profile as well. Again, the sweetness int he coffee is extravagantly present. Cane sugar, cane sugar, cane sugar. A City+ roast showed up more of a malice acidity leaning towards crisp red apple. Semi-sweet chocolate lies somewhere beneath while the finish in this roast reminded me of citrus oil or bergamot. The mouth feel on the City+ was more viscous than lactic.
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