| Ye Dusty Olde Sweet Maria's Coffee Review Archive | |||||
2007
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2005
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2003
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2001-2002
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Pre-2000
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| 2004 - 2004 Sweet Maria's Coffee Cupping Reviews Archive: G - K |
| Guatemala |
| Guatemala Atitlan -Santo Tomas Pachuj | |||||||
| Country: | Guatemala | Grade: | SHB | Region: | Lake Atitlan | Mark: | Finca Santo Tomas
Pachuj, ECO-OK certified |
| Processing: | Wet-processed | Crop: | September 2004 Arrival | Appearance: | 0 d/300gr, 16-17 Screen | Varietal: | Bourbon, Caturra, Red Catuai |
| Dry Fragrance (1-5) | 3.8 | Notes: Finca Santo Tomas Pachuj is located in the southeast side of Lake Atitlan - a truly breathtaking area in the shadows of Volcan Toliman. The farm ranges from 5,200 and 7,000 feet. We haven't stocked an Atitlan coffee for 2 years now, for no specific reason except that our sole contact there (La Voz) wasn't as impressive as it had been. The Santo Tomas howver is quite impressive, a sweet, lively cup! The finca is also a model of ecologic conservation and social responsibility; it has the Rainforest Alliance Eco-OK certificate. This is a innovative certification that covers a broad range of sustainable cultivation issues, allowing for no herbicides or pesticides until absolutely no other option is available. Until then, it is basically Organic farming practice. The Santo Tomas mill uses 5% of the water during wet-processing that traditional mills use, protecting the water supply from overuse and contamination with coffee pulp. The finca grows traditional herbs for medicinal purposes, this increases the variety of flora on the land. The natural medicines generate additional income and the 15 varieties of bamboo create more diversity among the trees on the farm. 60% of the farm is left as natural forest reserve. The reserve on the land creates a completely natural space for the wildlife to flourish, and increases the impact of the shade and natural techniques used on the farm. In terms of the treatment of the transient coffee pickers employed by the finca, they are paid a premium at this farm for the volume of red, ripe coffee cherry they pick to avoid green, immature fruit. This is a huge boost to quality in the cup, and quality of life for the pickers. This coffee has a very balanced flavor profile with acidity in good proportion to the overall cup character, and a nice buttery body. I cupped in on roasts between City+ and Full City+. On the darker end of the spectrum a nice dimension opens up between the brighter accents in the flavor and the deepening roast tastes. A dark malty sweetness emerges in the finish with spicey accents; just a touch of clove. A lighter touch on the roast, City+, results in a shift toward the sunshine with a little loss in depth/complexity. The cup has a crisp spiciness, caramel roast notes, and very nice apple/floral flavors. I like this more active lighter roast; it's a lively cup that doesn't lose intensity. But in either case, the cup is a standout among coffees from the region. | |||||
| Wet Aroma (1-5) | 4 | ||||||
| Brightness - Acidity (1-10) | 8.7 | ||||||
| Flavor - Depth (1-10) | 8.8 | ||||||
| Body - Movement (1-5) | 3.3 | ||||||
| Finish - Aftertaste (1-10) | 8.5 | ||||||
| Cupper's Correction (1-5) | 0 | Intensity/Prime Attribute: Mild intensity / Delightful, piquant, sweet cup | |||||
| add 50 | 50 | Roast: City or City+ is preferred - its a shame to overwrite these "origin flavors" with too much "roast taste". Best to let the coffee speak for itself, so keep this one lighter. | |||||
| Score (Max. 100) | 87.1 | Compare to: A refined, clean cup profile, mild overall, delicate - just an excellent Central American coffee! | |||||
| Guatemala Huehuetenango -El Injerto Estate | |||||||
| Country: | Guatemala | Grade: | SHB | Region: | Huehuetenango | Mark: | El Injerto Estate |
| Processing: | Wet-processed | Crop: | |||||