Caramel and nougat, toffee almond, subtle baking spice and fruit notes, cleansing acidity, big body - a complete and balanced brewed cup without any over-the-top characteristics. A coffee we'd love to drink every day! City to Full City+. Good for espresso.
This micro lot comes to us from Don Baudilio, who at 60 has farmed coffee for well over half his life. The village that Baudillo is from, as well as his farm, are situated in a lush valley located within the Department of La Libertad, Huehuetenango. His crop is almost entirely Bourbon and with some Typica trees mixed in. The farm sits at about 1700 meters and is a family run operation replete with their own wet mill onsite. Once dry, the coffee is transported down to the much larger (and well known) Bella Vista farm in Antigua where the coffee is then dry milled. This small lot is one of several that we're offering this year from the Huehuetenango region. Don Baudillo is part of our program we call Proyecto Xinabajul (pronounced She-nah-bah-hool), which is the ancient Mayan name for the Huehuetenango region - we wrote an in-depth and detailed description of the project as well. There are so many small farmers like Baudillo producing great coffee in Huehuetenango, and we spent many hours at the cupping table in order to select these lots.
This micro lot from Don Baudilio is a perfect "daily drinking" coffee, subtle complexity (more apparent as it cools) atop incredibly balanced sweet and bittering "coffee" characteristics. The dry grounds of light roasts have a nice mixture of burned sugars and baking spice, while Full City have aspects of bittersweet chocolate brownie smell and are very sweet. There's a retronasal response when smelling the crust that forms on top of the cup - a bit like butterscotch that has a floral tinge , as well as raw honeycomb. Breaking the crust releases a delicious mix of vanilla and raw almond, like marzipan. The cup has balanced sweetness and acidity and with immense body and mouthfeel. There's a caramel flavor along with a bit of milk chocolate when hot, that makes way for subtle dry fruit notes. As the cup cools you sense more of the spiced aspects that this coffee has to offer. Notes of cinnamon, mace, and all-spice develop nicely in the finish, and with a touch of orange rind. Darker roasts have some dark berry top-notes, but what's central is a core of well developed sugar flavors - toffee, caramel, and even a bit of nougat. This makes an excellent single origin espresso, with our shots producing intense caramel sweetness, high % dark chocolate, and bracing, berry-like acidity.