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Guatemala Patzun Finca La Florida

A honeyed coffee, steeped chamomile flower with red honey, muscovado sugar, black walnut. Apple-like acidity shifting toward cranberry juice. City+ to Full City+. Outstanding as espresso.
Out of stock
87.8
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Lot size 57bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Typica
Grade SHB
Appearance .6 d/300gr, 17-18 Screen
Roast Recommendations City+ will showcase fruit complexity while Full City demonstrates deep bittersweetness. Will do well up to, but not into 2nd crack.
Weight 1 LB
Recommended for Espresso Yes
Our first new crop lot fro Finca La Florida has arrived. The farm lies just below the town of Patzun, which 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 country into 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 fermented up 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.
La Florida is a coffee that accentuates honey sweetness all the way through from ground coffee to brewed cup. The dry fragrance has a smell of raw honey up front, followed by brown sugar and raisin smells that remind me of oatmeal raisin cookies. Adding hot water builds on these aspects, with a malt sugar touch through the crust, honey cake with cinnamon on the break. Brewing a City+ roast, the coffee displays a solid honey to muscovado sugar sweetness, a layered complexity that builds as the cup temperature cools. A tea accent comes to fore as well, and reminds me of steeped chamomile flower with red honey. The back end shows a subtle walnut note, with roasted nibs, both playing into long finish. The acidity is complex, malic up front, then shifting toward a tart cranberry-like mouthfeel, providing contrast to the heavy sweetness. Full City roasts boast big body along with syrupy chocolate and a bittering baker's cocoa finish. We pulled a dynamite espresso shot of our Full City roast: flavors of German chocolate cake, Dutch cocoa, and a lemon icing zing.