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This coffee accentuates bittersweetness and balanced flavors, with notes of brown sugar, caramel, marzipan, dark cocoa powder, candied walnut, and a hint of black tea with a twist of lemon. City+ to Full City. Good espresso.
Santa Anita is a coffee that accentuates bittersweetness all the way through the cupping experience. The dry grounds have a sweet smell of buttery caramel, tree nut, and a bittersweet layer. Hot water brings up a nice scent of caramel cookie and butterscotch chips, , the sweetness clean, and grounded. At City+ roast level, the cups shows great balance of sweet to bittering notes, like brown sugar, caramel and cocoa powder, cut through by moderate acidity. The cooling cup has accent notes of marzipan, candied walnut, and a hint of black tea with a twist of lemon. I enjoyed brewing my City+/Full City roast range the most, and both offered subtle complexity within a balanced core bittersweetness, and clean-cup finish. This makes an excellent espresso option at Full City roast and beyond, promising rich dark chocolate, and such a syrupy mouthfeel.
Finca Santa Anita lies just below the town of Patzún, which is a subregion of Chimaltenango located within close proximity to Lake Atitlan. The road to the coffee producing area of Patzún is a beautiful one as, after climbing well above 2,000 meters above sea level, 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 Patzún. 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.
Region | Patzún, Chimaltenango |
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Processing | Wet Process (Washed) |
Drying Method | Patio Sun-Dried |
Arrival date | July 2023 Arrival |
Lot size | 33 |
Bag size | 46 KG |
Packaging | GrainPro Liner |
Farm Gate | Yes |
Cultivar Detail | Bourbon, Caturra, Catuai, Typica |
Grade | SHB EP |
Appearance | .2 d/300gr, 16-18 Screen |
Roast Recommendations | City+ to Full City |
Type | Farm Gate |
Recommended for Espresso | Yes |