An interesting opportunity to taste Typica separation from Guatemala - only 300 lbs! Turbinado sugar-caramel sweetness, tea notes, sweet citrus, mandarin, Turkish apricot, and lemon zest. City to Full City. Good espresso.
This is a special small lot of Typica cultivar from Finca San Diego Buena Vista, a farm situated on the rising slopes of Volcan Acatenango. Typica is the earliest variety of Caffea Arabica, and still widely planted throughout the coffee world. The tree grows quite tall, and evenly spaced banches making hand harvesting cherries relatively easy (at least for the branches within reach!). The seeds are elongated as can be the cherries, and the cup is thought to have dense sweetness like Bourbon, which is a natural mutation of Typica. In areas where it is not intentionally planted, you often see older instances of Typica mixed in with the rest of the coffee, and often these older trees that are unkempt and older tissue produce cups on the woodier side. But new plantings that are properly cared for can be just as good, if not better, than other cultivars common in the growing region. In this case, this small lot receives a lot of care, and we pay a special price for it as well. Less than 1/10th of the farm is planted in Typica, and each year they harvest lot separation of this variety, this year's harvest representing a whopping 300 lbs of milled coffee! I have visited this farm and as always am impressed with their practices, the way they have separated all the cultivars on the farm, and the beautiful condition of the mill. When I was there, all the harvest was in, and they were reconditioning the mill, replacing bearings, cleaning and painting. Reinvestment and pride are always good signs at a mill! The mill is a vintage one, but the care is evident at every turn. Due to the limited nature, this coffee is offered 1 LB quantities only.
There's a delicate tea accent in the dry fragrance that reminds me of the fruited aspects of Rooibos. Tea notes are heightened in the wet aromatics too, as is a smell of candied walnut that builds momentum after breaking through the wetted crust. A raisiny note that's sensed in the aromatics, is solidified in the cooling cup. Our City+ roast produced a stand out pour-over brewed coffee, sugary sweet flavors running the range of turbinado sugar to more caramely/cooked sugar notes. These core coffee characteristics afford a grounding affect to the cup profile, contrasted by top notes of lemon zest, and dried Turkish apricot, more of the tea sensed up front accenting the finish. A mile mandarin note comes to fore as the cup cools down a bit, and the acidity is reminiscent of sweet citrus too, not puckering, but with a refreshing tartness. Body is very weighty too, even in our lightest City roast, and I imagine will make spectacular espresso though we didn't try ourselves. It's often the case that our Guatemalan coffees have a small amount of Typica mixed in with the more dominant cultivar (Bourbon, Caturra, etc), so don't miss this opportunity to taste 100% Typica cultivar on it's own. I recommend trying side by side with our Bourbon Lot from the same farm to taste the difference between two cultivars grown and processed under nearly identical conditions.