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.
Acatenango Gesha has perfumed florals, jasmine and orange blossom, along with a clean, honeyed sweetness. The cooling cup is complex, with fresh tropical fruits, red punch, herbal and black tea flavors, and brilliant acidity. This coffee cups Gesha all the way, and makes for a stunning cup of coffee. City to City+ recommended. Learn More
El Turbante showcases flavors of toffee and nut, and with gentle, but balancing acidity. Red apple, green grape come up in the profile, and Dutch drinking cocoa round out the cup. This lot fits the daily roster, good sweetness, and well balanced. City+ to Full City+. SO Espresso.
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 Edwin Castillo has such clean acidity, citrus-like, and refreshing. Its a nice aspect to have over the top of a balanced profile of sweet/bittersweet and nut. Oatmeal raisin cookie, tart plum skins, Dutch drinking cocoa, brown sugar and dark fruit juice - a nice cup. City to Full City. SO Espresso. Learn More