Guatemala Cuilco -Finca El Regalito

Regalito is on the level of a competition-winning Guatemala. Deep toffee sweetness and fruit notes like golden raisin, date, nectarine and apricot, are tied together by elegant, malic acidity. And topped off with a near jasmine floral top-note. City to Full City+. Great for espresso.
Out of stock
89.5
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 27 2015
Lot size 12bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra
Grade SHB
Appearance .4d/300g; 17-18+ Screen
Roast Recommendations City to Full City works well, with darker roasts (all the way to Full City+) for SO espresso.
Weight 1
El Regalito is a farm in the Hoja Blanca area of Huehuetenango. This region, located in the Northern reaches of Huehuetenango at the border with Chiapas, Mexico is called Cuilco. Regalito is under the care of the Villatoro family, with Aurelio Villatoro overseeing the wet mill, and Antonio, his nephew, specifically looking after this farm as well as Boqueroncito, another coffee we buy. We like these coffees, and go through quite a lot of samples of daily process batches from these farms to select the ones that have the best qualities the farm has to offer. Regalito means "little gift". The farm is situated in a valley between two steep mountain sides, providing perfect topography for growing coffee, and ideal shade provision from the surrounding natural forest. In this area coffee tops out about 1750 meters due to the colder climate here. The main image shows Aurelio and his prized Toyota Land Cruiser. The coffee images show the dominant cultivar planted there, Bourbon variety coffee, with its distinct clumping fruit form. There is also Caturra planted here, a cousin of Bourbon. And the dog, well, its one of my favorites and a star of our Dogs of Coffee calendar for 2014
Aromatically, this lot from Regalito has a great mix of dry fruits and developed sugar sweetness. Grinding the coffee brings about a smell of dried apple, honey, and a floral/chamomile tea scent. Baking spices linger, especially in dark roasts, developing notes of clove and cinnamon. The wet grounds intensify the fruited smells, fresh pluot and black plum smells, and a sweetened fruit leather smell on the break. This provides an accurate glimpse into the cup profile, with fruits building as the coffee temperature begins to dip. Date, currant, and golden raisin are the first to emerge, making way for pitted fruit flavors, like apricot and nectarine. It has clean, crisp acidity that along with a near jasmine-floral grace note, adds elegance to the cup, and shines all the way up to Full City (but is most prevalent at C/C+). This is a very sweet brewed coffee, and a sort of toffee-nut tone holds long into the aftertaste. Full City roasts retain much of the fruited profile found in lighter roasts, but with a complimentary flavor of dark chocolate. This coffee has the makings of a competition-winning Guatemalan coffee, and will work wonderfully as a single-origin espresso too.