Cerro Verde shows caramel sweetness at City+, baked pastries, red apple, and cocoa powder. A shade darker highlights dark berry and syrupy chocolate flavors. Nice acidity across the spectrum. City+ to Full City+. Good for espresso.
This micro-lot comes from a single farmer in the Cerro Verde region of Huehuetenango, a producer who is new to our Proyecto Xinabajul. The small coffee producers in this area had few options when selling their coffee locally; they could take it to the large mills down at lower elevations and get paid the going rate, or they could sell it to "coyotes" who drive the dirt roads in their trucks paying cash for coffee. Neither offered any extra price for quality, even though the coffees were grown higher and tended with greater care than the big farms down at lower elevations. We partnered with local coffee people to offer higher prices if the farmers could meet our quality expectations in the cup, and this lot is testament to that success. We wrote an in-depth and detailed description of the project as well.
At middle roast levels, Cerro Verde promises aromatic highlights of cooked fruit and nut. The dry fragrance is very sweet, a toffee-covered almond scent with a hint of berry, turning to chocolate covered blueberry at Full City roast. The wet grounds of City+ roasts are billowing with baked pastry smells, brown sugar and butter, raisin muffins come to mind. Brewing a City+ roast yields a weighty bodied cup, with flavors of caramel popcorn and red apple. There's a slight nut skin flavor in the finish, that fades to more of a cocoa powder-like flavor and mouthfeel. Full City brings out this coffees fruited side, dark berry notes accenting the cup with a berry skin tartness, finishing with heavy chocolate syrup tones. Acidity is convincing across the roast spectrum, apple-like in lighter roasting, shifting toward blueberry brightness at Full City. Espresso shots have a resonant tart orange note, but with majority of attention focused on a flavor of high % cacao bar lasting well into the aftertaste.