This coffee is from small producer Silvestre Lopez. His farm is located in the Cuilco region of Huehuetenango, and neighbors a few other small producers who we've sold micro lots from this year - Lucky Gutierrez and Juan Vicente Aguilar ("Agua Dulce"). It's a small operation with about 35 hectares of land planted mostly in Bourbon and Caturra, as well as a little Typica. The farm is run by Silvestre and his family, all having plots along the property. They've been able to build out their own wet mill which helps quite a bit with production quality. Total production at this farm is about 100 bags green coffee, of which, we picked up 10. We weren't able to sample all of the Lopez family coffee, but hopefully will have the chance next year. This coffee is also a part of our Proyecto Xinabajul program that we started last year in the highlands of Huehuetenango.
The dry fragrance has the smell of Medjool date, raisin, and dried apple. It's honey sweet in light roasts, with a note of dehydrated apricot. A slight floral essence comes up in the steam when adding hot water. The crust is candy sweet, a buttery sugar smell in light roasts while Full City is more in line with toasted caramel. Breaking the crust brings on a concoction of browning sugars and cinnamon stick in the steam. This lot from Silvestre Lopez makes a sweet cup of coffee, for sure, and City+ roasts have a balance of dark sugars and gentle, malic acidity. The flavor profile is dominated by caramel, nougat, with an apple juice flavor coming into focus as the cup cools. The finish is like Mexican chocolate, smooth and with a touch of cinnamon. The mouthfeel is lively, and acidity reminds me of sparkling apple juice, even in dark roasts. Taking the roast into Full City territory produces a nice concord grape note, as well as a bit of applewood smokiness. This juicy brewed coffee doubles as a vary nice SO espresso.