Guatemala Patzun - Finca Santa Anita

At City+ roast level, this cup has a strong flavor of caramel and with a note of milk chocolate. Patzun is fruited and in a nice, sweet way. Nectarine and apricot nectar is 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. City+ to Full City.
Out of stock
87.4
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jun 20 2013
Lot size 68bags/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+ will showcase fruit complexity while Full City demonstrates deep sweetness. Will do well up to, but not into 2nd crack.
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 (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 strong flavor 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.