If I had to come up with a bad comment for this coffee, it would be that there's only 4 bags available! Thomas Ruiz is another of the small-holder farmers we're working with in the San Pedro Necta region of Huehuetenango. His farm is tiny and the 4 bags we're offering you represents the year's entire harvest. It's been a huge first year for our "Proyecto Xinabajul", a program we've set up in Huehuetenango designed to pay small farmers a premium for top quality coffee, who in the past, were often paid a very low price for all their coffee, regardless of quality. Thankfully, word has traveled much faster than we have physically (though we did make several trips to Guatemala this year!), and we saw an outpouring of samples from small family farmers, resulting in us procuring several lots of amazing coffees. At 400 lbs, this is a great opportunity to have a level of exclusivity that you won't find with our much larger offerings. You can read more about Proyecto Xinabajul .
I look forward to Huehuetenango coffees arriving each year - to the dense sweetness and exceptional body that we've come to expect from the region. Some might argue there are "archetypal" cup characteristics for the area, but each year we see more and more examples of how diverse the coffees from this region truly are. This particular lot exemplifies that idea, with a uniquely clean fruitiness and sparkling acidity that shine on the cupping table. The dry grounds have the essence of dried stone fruits and a slight floral note, that is anchored by a smell of molasses. Wet aromatics are particularly sweet with elements of raw sugar cane, fig pudding, and maple bar. This coffee brews amazing, and starts off with a clean, hard candy sweetness that transforms into fruited notes in the cooling cup. Asian pear, lemon, green grape, and Fuji apple come to mind. The acidity is so clear, well defined, and with the effervescence of malic fruits. There's a note of Earl Grey tea in lighter roasts that adds to the complex nature of this coffee. This lot from Thomas Ruiz has juicy body, and darker roasts will make a great single origin espresso.