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Middle roasts showcase pungent burnt sugars and hefty chocolate roast flavors, accented by black tea, dried currant, and aromatics of cinnamon candy and malted grains. City+ to Full City+. Good for espresso.
The dry fragrance was very sweet, City+ roasts having a burned sugar pungency, faint allusions of baked fruit and cocoa. Full City showcased more of a mixture of dark cocoa mixed with beer grains and brown sugar. The wet grounds had a caramelized sweetness, chocolate-covered nut, and a scent of chocolate-covered dried fruit was released when breaking through the wetted crust. At City+ the brewed coffee had thick body, and was accompanied by notes of milk chocolate that faded to bittersweet cocoa. More was revealed as the coffee cooled, and hints of red berry and dried raisin mark the bittersweet cup. Our Full City roast boasted big sweetness as well, base flavors were a cross between high % dark chocolate bar laced with caramelized sugars. Light to middle roasts had some mouth refreshing acidity, whereas Full City and Full City+ were just incredibly chocolatey brews. Evaluated as espresso, I enjoyed the delicious intermingling of syrupy chocolate and carbonized sugar notes, accented by a hint of dried fruit, all wrapped up in a satiny mouthfeel that leads to a long finish.
This lot is a blend of coffees from three coffee producers in the San Pedro Necta municipality. The San Pedro growing region is perched high in the mountainous Huehuetenango, where farm altitude ranges from 1800 - 2000 meters above sea level. This coffee comes to us through a joint-effort between us and a San Pedro Necta micro-mill owner who, through the years, has introduced us to neighbors in his village, as well as in many of the surrounding townships nearby. He and his wife run an export business in Huehuetenango town, and have set up a really nice coffee lab where they roast and cup coffees, and ultimately separate out the different quality tiers together. It's always such a pleasure to visit and cup with them! 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 is part of our "Proyecto Xinabajul" in Huehuetenango, which you can read an in-depth and detailed description of the HERE.
Region | San Pedro Necta, Huehuetenango |
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Processing | Wet Process (Washed) |
Drying Method | Patio Sun-Dried |
Arrival date | July 2023 Arrival |
Lot size | 34 |
Bag size | 69 KG |
Packaging | GrainPro Liner |
Farm Gate | Yes |
Cultivar Detail | Bourbon, Caturra, Catuai, Typica |
Grade | SHB EP |
Appearance | .4 d/300gr, 15-17 Screen |
Roast Recommendations | City+ to Full City+ |
Type | Farm Gate |
Recommended for Espresso | Yes |