This microlot shows "heft" and elegance in the same cup. Rich caramel flavors pair nicely with slight florals and elegant acidity. Stone fruits come out, especially in finish, sweet, tart, and even the bitterness of peach skin. City to Full City.
This lot from the La Libertad region is a custom blend we put together from two producers in the area: Anselmo Constanza and Olinter Lopez (that's Olinter in the first photo). La Libertad is in the Huehuetenango Department, and already sits at a fairly high altitude of around 1500 meters, and both Olinter and Anselmo's farms start at 1800 meters. There's roughly 6 hectares of land between them (not shared, 3 each), and they both plant Bourbon, Caturra, and Typica varietals. Though we try to offer producer lots as individuals, we will combine ones with complimentary profiles from the same region, of if they're not large enough on their own. Both are true for the coffees making up this lot - they were tiny, but we had to buy them based on quality, and so blending was a no brainer. We spent many hours at the cupping table sorting through small producer lots from the region in order to put this rather small lot together. They're both part of our Proyecto Xinabajul a project that we've worked hard on, in order to identify great coffee from small producer farms across the sierra de los Cuchumantes. Since this is such a small lot, it is only be offered in 1, 2, and 5 LB increments.
This lot from La Libertad small farmers has a nice fragrance in the dry grounds, with dried stone fruit, golden raisin, and molasses sugar. Full City roasts are surprisingly fruited with a heavy scent of date and black currant. And the wet grounds, wow, City roasts honestly have a fig bar smell - fruit paste, honey and wheat - brings back memories! The break has pectin sweetness too, but smells a bit stronger of light caramel and even a bit of candied nut. And at Full City the break has a saturated scent of red honey, syrupy sweet. The cup has a balanced sweetness and acidity, which is one of the first aspects I notice in the hot cup. There's a slight tartness to it, like green apple, and both malic and tannic acidity cut through in lighter and darker roasts. The sugary aspects are like simple syrup and vanilla caramel, and a slight floral note elevates complexity. Stone fruit notes round out the finish, with the slight bittering of peach skins, and tart/sweet aspects of nectarine flesh. Pleasant in every way, these flavors linger long. Full City roasts are also quite sweet, with dark plum and syrupy chocolate. There's a lot going on in the brewed coffee, and the flavor notes are defined, fairly easy to discern. A really unique Guatemalan coffee, pairing "heft" and elegance all in the same cup.