Finca Santa Anita 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 has some of the best shade I've seen in Central America. Another unique aspect of this region is the heavy dose Typicavarietals we've found planted among Bourbon and Caturra, definitely effecting the cup profile. 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. The folks we work with in Guatemala who mill most of our coffees do such a great job with prep - cup cleanliness is really no surprise.This coffee is part of our Farm Gate pricing program.
Santa Anita is a coffee that accentuates sweetness all the way through the cupping experience. The dry grounds have a sweet smell of honey (comb and all), ginger snap cookie, and a bit of toffee. Hot water brings up a slight cookie dough scent, with butter and brown sugar building in the steam, and the break produces a nice saturated dark toffee sweetness. At City+ roast level, this cup has a strongflavor of caramel and with a note of milk chocolate. Patzun is fruited and in a nice, sweet way. Nectarine and apricot nectar are expressed in both flavor and mouthfeel. The acidity is refreshing and with accents of malic fruits. The finish is honeyed and with a nice, bittering cacao nib flavor. This lot from Santa Anita demonstrates great body and is such a satisfying cup of coffee, and definitely hold it's own as an SO espresso too.
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