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Guatemala Patzun - Finca Santa Anita

The brewed coffee shows balance of sweet/bittersweet notes - buttery toffee and caramel - and a nice malic acidity. Fresh apple, Asian pear, some nectarine tartness come up, both juicy and sweet. A chocolatey flavor rounds out the finish, higher % cacao the deeper the roast level. City+ to Full City+. Single Origin Espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 23 2014
Lot size 49bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City+ will showcase fruit complexity while Full City demonstrates deep sweetness; Full City+ works for those desiring roast tones.
Weight 1 LB
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 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.
Santa Anita is a coffee that accentuates sweetness all the way through the cupping experience. The dry grounds have a sweet smell of honey, apple cider, dried ginger, and a bit of caramel. Hot water brings up a nice scent of peach tea and brown sugar, grounded sweetness and a sense of complexity. Our Full City roast was also very sweet, and structured around a central caramel/butter toffee scent, fruited notes much more in the background. At City+ roast level, this cup shows great balance of sweet/bittersweet notes, and a malic acidity that practically fizzes. It's nice, the type of coffee that shows subtle complexity, and a cleanliness at a level that make it crowd pleasing while still satisfying those looking for 'brilliance'. Patzun has some nice fruited qualities that come up as it cools, fresh apple, Asian pear, some nectarine tartness - juicy and sweet. There's a slight chocolate note too, that is most like milk chocolate at the lighter roast levels, but at Full City builds to something more like Scharffen Berger - that fruit-forward flavor found in high % cacao bars. These slightly more developed roasts are so sweet with buttery caramel and toffee flavors, and refreshing acidity continues to shine. Finca Santa Anita's mouthfeel is quite juicy, like grape juice, rounding out an already hefty, yet elegant cup.