This is a blend from two small farms in the Cuilco sub region of Huehuetenango. Cuilco is relatively small, tucked away in the high altitude region far above Huehuetenango town. The farms are situated in a valley between two steep mountain sides, providing perfect topography for growing coffee, and ideal shade provision from the surrounding natural forest. They are planted mostly in Caturra and Bourbon, a few Typica trees mixed in, and the coffee is fully washed in small batches at the farm. In this area coffee tops out about 1750 meters due to the colder climate here. The two producers who's coffees make up these lots are part of our "Proyecto Xinabajul", a partnership we've had with local coffee people to offer higher prices if the farmers could meet our quality expectations in the cup (going on 5 years now!). Given that the localities where we are buying coffee are little more than extended family groups, we have found if we involve a brother or sister, they will tell all their coffee-farming kin and soon we have a network of farmers interested in our project. We wrote an in-depth and detailed description of the project as well.
The dry fragrance when ground fresh is alluring, candy-like sugar smells, laced with dry spices and dusky florals. Wetting a City+ roast gives off a milk chocolate and caramel smell in the steam, with faint notes of dry apple and butterscotch on the break. Light to middle roasts have mouth-cleansing acidity, like pear juice, apparent even at brew temp. City+ produces a transparent cup, candy-sweet, with apple and a green grape notes hanging overhead. There's a honey-drizzled oat flavor that comes out as the cup cools and reminds me of granola with dry fruit. The sweetness is syrupy, even at Full City, building out a flavor of berry-infused fine dark chocolates. And as espresso, this one's a knockout. Our Full City roast carried a powerful bittersweet chocolate flavor, pink grapefruit bite, and a culmination of cacao, berry, and citrus in the aftertaste.