This lot from Javier Martinez shows great flavors of caramel sauce and vanilla bean. At City+ this coffee really opens up as it cools, apple pie, mulling spices, fruit syrup, fading to a sweet cocoa finish. Great body, and chocolate becomes more front and center with more roast development. City to Full City.
70 years old Javier Martinez is one of the larger of "small holders" we deal with, located in Hoja Blanca, Cuilco region of Huehuetenango. He is from a family of coffee farmers, and his brother in-law happens to be Aurelio Villatoro, from La Esperanza in La Libertad. Javier's farm is on a steep ridge, gaining about 100 meters (from 1600 - 1700 meters). He is fortunate enough to have his own wet mill onsite. In the past, his coffee was absorbed by his brother in-law's farm, bulked and sold off. But this year he's decided to separate upper tier lots as micro-lot offerings, which after tasting this one, we are pleased with this decision! We're well into our second year of Proyecto Xinabajul, and excited to feature these newest members.
The aromatics produced by this lot from Javier Martinez are so sweet and with subtle complexity. The ground coffee has a scent of spiced tea, like Russian tea cakes - powdered sugar, clove spice, and hazelnut. At Full City, the sugary aspects smell burned, nicely caramelized, along with a smell of dried peach. Adding hot water brings on a smell of butter toffee candies, so sweet, and with mulling cinnamon sticks. This coffee smells great, and the brewed cup rivals these inviting aromatics. Whole vanilla bean, and caramel syrup hit you up front in the hot cup. It's a bodied coffee, with the weight of apple juice. As it cools, I get a flavor of apple pie filling, cooked fruit and mulling spices, caramel and pectin sweetness. It's a stellar cup of coffee at City+, and at Full City turns very chocolatey, pleasantly so, and finishes with a combination of sweet cocoa and fruit syrup, so sweet and clean.