Guatemalan coffee is arguably the crown jewel of Central America. That doesn't not mean all Guatemalan coffees are good ... but it does means that the potential on the upside, the possibility of 88+ point coffees, is greater from regions in Guatemala than its neighboring countries. Great Guatemalan coffees have a bright cup character, floral hints, clean fruited notes, moderate body, and a lingering clean aftertaste. With varying qualities, farms ranging from huge estates to tiny small-holders perched on steep slopes, and different cup characteristics from within the same micro-regions, there is much to learn to appreciate the complexity of Guatemala coffee.
Straight-forward sweetness and roasted nut characteristics - brown sugar, walnut/almond, and light fruit notes. Theres a chocolate syrup flavor in the finish that adds some complexity to the cup. Fairly transparent cup with tartaric to malic acidity. City+ to Full City+. SO espresso.
This lot of Rosma has equally high levels of fruit, sweetness, and acidity. Refreshing acidity, apple-juice like, and with fruit flavors of white grape, plum, concord grape, and peach. Juicy body is expressed across the roast range, as well as fruited flavors, shifting in type with roast level. City to Full City+. Excellent SO Espresso. Learn More
Chichimes is a mild cup, striking a balance between toasted sugar sweetness and malic acidity. Caramel candy notes - toffee, brittle, burned sugars - define City+ to Full City roasts. Theres a fair amount of cocoa too, especially in the darker roast levels. Great brewed cup, and a solid espresso. City+ to Full City+. SO Espresso. Learn More