Pe±a Roja has incredible stone-fruit juice sweetness to it, with clean tartaric acidity (think grape). A bodied cup with weight similar to apple juice. Dark roasts build high % cacao bar retaining fruit-forward characteristics. City+ to Full City+. Good for espresso.
The micro region of Pe±a Roja is located in the sub-municipality of La Libertad, Huehuetenango. This coffee comes to us through a joint-effort of a local micro-mill owner who is able to process and separate the micro-lots we approve, and a highly sophisticated dry-mill who handle the finishing touches and export the coffees for us. It helps us greatly to enlist local support, folks who not only know the land but also the local farmers. We put in quite a bit of work ourselves, tasting many rounds of samples in order to identify the premium-level coffees, as well as make several trips to the area each year meeting with farmers and collecting information. This coffee represents the harvest of a single-producer, and a whopping 900 LBS in total. This is part of our "Proyecto Xinabajul" in Huehuetenango, which you can read an in-depth and detailed description of the HERE.
The dry fragrance is very sweet, dried dark fruits and clove spice suggestions, with an overlay of caramel crumble. The wet grounds are rife with caramelized sugar and butter, and a scent of plum-infused chocolate is lifted from the break. At CIty+ the brewed coffee has juicy body, a nice weighty mouthfeel like apple juice. Flavors of plum and prune show well with a clean tartaric acidity. This is a really lovely coffee, and the sweetness is a cross between caramel candies and high % dark chocolate bar. Caramelized sugar and silky chocolate flavors hang on long in the aftertaste accompanied by a slight tannic aspect you find in stone-fruit skins. A complex Guatemala brewed cup that doubles well as single origin espresso too.