Floral sugar aroma, with brewed coffees showing flavors of toffee almond, cinnamon spice, apple, apricot juice, and high % dark chocolate bar. White grape juice-like acidity, and weighty body. City to Full City+. Good for espresso.
"Peque±os de Pe±a" refers to the small farmers we are buying from in the area of Pe±a Blanca. This sub-municipality of La Libertad, is perched high in the mountainous region of Huehuetenango, many farms reaching as high as 2000 meters above sea level. This coffee comes to us through a joint-effort of a local micro-mill owner who is able to process and separate the micro-lots we approve, and a highly sophisticated dry-mill who handle the finishing touches and export the coffees for us. It helps us greatly to enlist local support, folks who not only know the land but also the local farmers. We put in quite a bit of work ourselves, tasting many rounds of samples in order to identify the premium-level coffees, as well as make several trips to the area each year meeting with farmers and collecting information. This coffee represents the harvest of a single-producer, and a whopping 900 LBS in total. This is part of our "Proyecto Xinabajul" in Huehuetenango, which you can read an in-depth and detailed description of the HERE.
This is an incredibly sweet smelling coffee, showing many prized characteristics in the aromatic profile. The dry fragrance is very sweet, dried dark fruits and cinnamon stick suggestions, with an overlay of caramel crumble. The wet grounds are rife with caramelized sugar and butter, and a floral top note lets off in the steam when breaking through the crust. At CIty+ the brewed coffee has juicy body, a nice weighty mouthfeel like apple juice. At City+, you're greeted with flavors of roasted almond wrapped in buttery caramel and cinnamon in the hot cup. Apricot juice and apple notes accent the sweet cup, complexity building as it cools. Our Full City roast was also quite sweet, base flavors a cross between caramel candies and high % dark chocolate bar. Light to middle roasts boast just enough tartaric acidity (like white grape juice) to string it all together. A complex Guatemala brewed cup that doubles well as single origin espresso too.