Guatemala Patzun - Finca Santa Anita Lot 2

The brewed coffee shows balance of sweet/bittersweet notes - caramel candies and dark cacao bar. A flavor and weight of apple juice comes out, with slight florals and herbal tea notes. Acidity is very apple/malic, remaining crisp and clear into dark roast levels. City to Full City+. Single Origin Espresso.
Out of stock
87.5
  • 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 39bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations City to Full City+. Lightest roasts have a tartness, and City+ to Full City demonstrate deep sweetness along with structuring acidity.
Weight 1
This is our second lot from Finca Santa Anita, which actually cups a bit different than the previous. The farm lies just below the small town of Patzun, which is a subregion of Chimaltenango located within close proximity to Lake Atitlan. Santa Anita is situated in a canyon, neighboring a few other farms we've bought from in the past (Camelias, La Florida to name a couple). The canyon provides steep ridges, a nice span of altitudes, and also ideal shade from the hot afternoon sun. 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.
This second lot of Finca Santa Anita is not quite as fruit-forward as the first, but has retains a deep sweetness, structuring acidity, and incredible cup cleanliness. The dry grounds have a sweet smell of raw honey and peach, and even a touch of dried wild flowers. Adding hot water builds that floral character a bit, which is propped up on syrupy sweetness, and a dried apple smell on the break. This lot from Finca Santa Antita has a dense flavor of caramel candies and high percentage cacao bar - a balancing sweet/bittersweet base. As it cools, there's both flavor and weight of apple juice, along with some berry tartness. City roasts are especially highlighted by a tart and crisp characteristic, herbal tea flavors, and huckleberry notes. City+ produces optimal body and sweetness, with malic acidity adding quite a bit of structure to the cup. Floral notes are off in the distance, but still present, and play off the tea flavors bringing to mind chamomile, or even a sort of hibiscus accent. This is an extremely versatile coffee, which holds up well at Full City (and probably into FC+), developing chocolate flavors and roast tones, as well as a sweet flavor of caramelizing sugars. Even at these deeper roast levels, acidity is well-defined and clear. And as espresso, Full City roasts have such chocolatey sweetness, a slight orange peel flavor, and viscous body.