This lot from Se±or Recinos comes by way of 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. This is part of our Proyecto Xinabajul a project we're 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.
Mr. Recinos' coffee is a fruited cup, the dry fragrance showing a smell of apple tea and an interesting fruited tobacco accent. Underneath I sense a palm sugar sweetness along with a fruited cocoa note. The wet crust is laden with layered raw sugar smells, and an aspect of pear compote: a reduction of pear fruit and sugar water. The cup echoes the fresh fruit and pungent cocoa aroma, a mix of ripe pear and Dutch cocoa, and our favorite roasts being City+ to Full City. When hot, there is no shortage of high % cacao flavors, like chocolate covered dry fruits, raisins and apple chips. There's a complex, but rustic sugar note in the aftertaste, like date sugar, but without an overly pungent affect. It plays well off layered cacao flavors, giving a flavor impression of roasted cacao nibs. The brightness is impressive too, akin to malic acid at first, like what you find in apple or pear cider. A versatile coffee in the roaster, Full CIty roasts boding well as both brewed coffee and espresso.