Middle roasts develop balanced bittersweetness, a caramel overlay, hazelnut, cocoa sprinkled vanilla bean, plenty of chocolate roast tones, and roasted almond. City+ to Full City+. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried|
|Arrival date||July 2018 Arrival|
|Bag size||46 KG|
|Cultivar Detail||Bourbon, Caturra|
|Appearance||.4 d/300gr, 16-18+ Screen|
|Roast Recommendations||City+ is a good starting point, and between here and Full City we found our sweetest cups; this dense bean can easily withstand fracturing of 2nd snaps too|
|Recommended for Espresso||Yes|
The picturesque town of Antigua is not far from Guatemala City, and sits in the shadow of Volcan de Fuego. Buena Vista is one of the farms owned by the Zelaya family, a family who for generations has farmed coffee in this region. Luis Pedro Zalaya Sr. and Jr. are still both very much involved in all stages of supply chain - from growing coffee at their farms in Antigua and Acatenango, to processing at their state of the art dry-mill, to exporting the final product. This is the second year we've bought coffee from Buena Vista farm (not to be confused with "San Diego Buena Vista"), drawn to both the sensorial and physical quality of the coffee. They do a great job at their dry mill, the physical quality of the green coffee looking near-pristine, which makes for a very even roast that is fairly easy to judge stages of development when roasting.
The dry grounds of Buena Vista have a scent of roasted nut drizzled with molasses at City+, while FC shows a bittersweet fragrance of sweetened Dutch cocoa powder. The wet aroma has more of a toffee-nut savory/sweetness, with wafts of dark caramel, and a hazelnut smell accenting the steam. City+ and Full City roasts develop a tasty caramel sweet overlay, with a cocoa sprinkled vanilla bean hint. Buena Vista Farm has a bittersweet core, especially when roasted to Full City, and while deeper roasting really draws out chocolate roast tones, it never tastes out of balance. I found both my roasts to have a nice, clean finish, an interplay of bittersweet flavors linger in the aftertaste. This coffee stands up to darker roasts well, our Full City roast pushing sugar browning smells to their maximum potential, with a delicious mingling of dark chocolate bar and roast complexity. Syrupy body and cocoa characteristics make these darker roasts a prime candidate for single origin espresso or a blend base.