Finca La Florida 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 fruited sweetness all the way through from ground coffee to brewed cup. The dry fragrance has a smell of tropical fruits and raw honey, City+ showing a bit of ginger snap cookie too. Adding hot water, there's an incredible pineapple upside down cake smell, the crust billowing with brown sugar, and a near-floral fruit smell pushed up in the steam. The cup does not disappoint, an overtly fruited brewed coffee right from the get go. We found this coffee's sweet spot to be right around City+, boasting a host of fruit notes like mandarin and tangerine citrus, pineapple, and lemon tea pulling through in the finish (a wide range lot of fruit tea flavors come through). Just like we found in the aroma, fruit notes verge on floral, inciting a retronasal olfactory response. The sweetness is honeyed, and middle roasts offer acidity like fresh orange, with finishing flavors akin to spiced bread. At Full City/FC+ the fruited presence is diminished only slightly, making room for a bittersweet baker's cocoa roast tone.