Butter brickle aroma, cup flavors touch on brown sugar, roasted nut, floral butterscotch, and almond oil in the finish. A lemon-like acidity is convincing. City+ to Full City.
|Region||San Pedro Necta, Huehuetenango|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried|
|Arrival date||August 2018 Arrival|
|Bag size||69 KG|
|Appearance||.6 d/300gr, 17-19 Screen|
|Roast Recommendations||City+ to Full City|
This coffee is from the family of Daniel Perez who have a sizable family-run farm just outside of Huehuetenango town. The farm spans an altitude range of 1500 - 1700 meters above sea level and planted in a mixture of older cultivars. This is a lot separation of Pacamara, a hybrid of Maragoype and Pacas, phenotypically identifiable by its large bean size. It's not quite as bit as Maragoype, but still presents a minor challenge to my burr grinder! This is a densely sweet coffee and produces a convincing acidity level when roasted North of Full City (City+ for my review). Only 15 bags available.
When grinding my City+ roast a smell of butter brickle ice cream comes to mind. The coffee has a buttery sweetness in both fragrance and wet aromatics that hints at roasted nuts as well, coming off like maple drizzled almond. Brewing middle roasts you're presented with flavors similar to the aromatic impressions. Deep, brown sugar flavors and clean, roasted nut accent notes are strike near perfect balance. There is a high level of sweetness at City+ that touches on the floral side of butterscotch as it cools, and a flavor of almond oil hangs on in the aftertaste. Crisp, lemon-like acidity graces the cup, adding a refreshing aspect to the brewed coffee. Full City roasts show heavy chocolate roast tones that are rivaled by an undercurrent of raw sugary sweetness. This is about the cut off for me in terms of roast development and still yields a balanced cup.