Familia Recinos is a Huehuetenango coffee with complexity, juicy fruits shift with roast level from yellow cherry, apple, Asian pear, dark berries, and grape. Honey to raw sugar sweetness, weighty body, and develops dark cacao bar with at deeper roast levels. City to Full City+. Good for espresso.
Familia Recinos live and produces coffee in the aptly named El Paraiso (Paradise) area of Huehuetenango. This lush valley boasts a dramatic landscape of jutting cliffs, and seemingly endless green as far as you can see. Farmers in the region, like Recinos, grow coffee on small parcels of land often adjacent to where they live - in many cases less than a hectare of coffee. Bourbon and Caturra are dominant varietals, but you'll see the occasional Typica tree mixed in. Processing is handled locally, pulping the coffee and then laying it out to dry on concrete patios. The dry parchment coffee is transported to Bella Vista in Antigua where it is sorted, dry milled, and prepped for export. They are part of our Proyecto Xinabajul an ongoing project we've been working on with the help of a Guatemalan intermediary, in order to identify great coffees in the Sierra de los Cuchumatanes, rewarding the farmers financially for their quality lots, whereas before they may have been paid flat rates regardless of quality. This specialty lot from Familia Recinos turned out to be 1300 LBS milled green coffee, and we are pleased to be able to buy it all.
A coffee with wonderful sweetness, buttery and floral sugars, and sweet dark fruits gracing both light and dark roast levels. City roasts are heavily weighted in floral honey, a nice retronasal encounter, highlighted by hints of red raspberry and nougat. Our Full City roast smells bold, with raspberry syrup and a toasty caramelizing sugar smells coming up from the ground coffee. The nose on the wet aroma is rich with raw honey and berry, not fresh fruit per se, but like fruits reduced with sugar and water. Familia Recinos is a juicy cup, and City+ roasts are weighty in mouthfeel, boasting flavors of flame grape, red apple, and the nutty-sweetness that you sometimes find in Asian pears. The sweetness goes from buttery caramel to raw honey, showing a nice range of sugary flavors as it cools, and holding on in the finish. Tart and sweet fruit notes pop out too, a yellow cherry note coming to mind. Full City develops a bittersweet flavor of high % dark cacao bar, along with a nice mix of sweet berry and Concord grape top notes. When I think of complex Guatemalas, this is the type of profile that comes to mind, and thankfully a bit more common in in the coffees of small producers we've bought from this year. It's an extremely versatile coffee in the roaster, and expect sweetness and acidity across the roast spectrum, with fruited aspects shifting from subtle to dominance as you near Full City, but then becoming obfuscated by smokey chocolate roast tones as you near 2nd snaps. A great single origin espresso as well.