This coffee from the two producers who make up this blended lot from La Libertad, are a match made in heaven. The samples were tasted in the same group of deliveries from Huehuetenango, and we found to be complimentary of one another. It worked out well for us to blend them together too, with a much bulkier lot than would have been on their own (still just 2100 LBS). La Libertad is in the Huehuetenango Department, and already sits at a fairly high altitude of around 1500 meters. The farms making up this lot start at about 1700 meters, and are planted almost entirely in Bourbon, save a few Typica varietals mixed in. Production is handled locally at a small wet mill, and then the coffee is patio dried. The dry parchment is transported down to the much larger Bella Vista farm in Antigua where it is dry milled and prepped for export.
This lot from Libertad small-farmers has a nice fragrance in the dry grounds, with dried stone fruit and raisin, molasses sugar, and delicate spiced hints. Full City roasts are surprisingly fruited with a heavy scent of black currant and plum paste. And the wet grounds, wow, City roasts honestly have a butterscotch chip smell, a sweetness verging on floral, with a golden raisin scent too. The break has pectin sweetness too, but smells a bit stronger of light caramel and even a bit of candied nut. The cup has a balanced sweetness and acidity, which is one of the first aspects I notice in the hot cup. At City/City+ roasts we find a black tea-to-apple brightness, a nice brilliance that ties together gentle fruited top notes. Raisin and dried apple most notably accent a sort of bittersweet burned caramel flavor, a grounding undercurrent in the cup. Very light citrus notes come into play as the cup cools, a tart lemon flavor at the edges. Body is pleasantly 'plump', weighty on the palate, enhancing a refreshing quality (if you can say that about coffee). Full City roasts are also quite sweet, with dark plum and syrupy chocolate, roast tones building out the finish. These darker roasts are more than worthy of a run through the espresso machine - loads of bittersweet chocolate and with nice, citric acidity.