Guatemala Finca Candelaria Peaberry

Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Sun- and Machine-dried
Arrival date Apr 9 2014
Lot size 7bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Villa Sarchi
Grade PB
Appearance .4 d/300gr, PB 15+ Screen
Roast Recommendations City+ to Full City+ is a safe range for this coffee.
Weight 1 LB
Recommended for Espresso Yes
You probably know of Candelaria by now, as we've had coffee from this farm the past few years. It's a sizable farm, located in the Alotenango area, which is a stones throw from Antigua. Candelaria has been in Alotenango for quite some time, and until recent years, was sort of left to digress into poor condition. This all changed once the farm came into the ownership and management of Luis Pedro Zelaya Sr, and a revitalization process has been underway ever since. Candelaria is planted in Caturra, Villa Sarchi, Bourbon Anano, and Bourboncito (dwarf Bourbon). Interesting to note, the coffee is grafted to robusta rootstock as there is a severe nematode problem, and ungrafted trees won't survive. They've also been fairly successful at managing Roya by continually pruning shade trees as well as shrubs throughout the season. This year there's been some drying of coffee in greenhouses, hence the name "Invernadero". It's a much gentler dry cycle with much less parchment fracture occurring, keeping that protective layer intact. There was a very small amount of peaberry harvested this year too - a whole 700 LBS. The peaberry lot cupped much different than the regular large lot we put together and so we decided to bring it in as a special, limited offer all of it's own.
This peaberry lot cups a bit different than the larger bean lot we built as our main offering. It still has the cleanliness and sweetness you'd expect, but with a bit of spiced complexity and even a slight floral sugar aroma. The dry grounds are loaded with developed sugar smells, and even a slight fresh pipe tobacco note. Adding hot water to a Full City gives off a deep sweetness of black-strap molasses, and with a floral scent vanilla bean. The cup is so sweet, and body correlates to roast level - our City roast was fairly light body but Full City had the weight of apple juice. There's a culmination of brown sugar, vanilla, and cream that reminds me of cream soda. Like the aroma, that vanilla/cream flavor is perfumed with floral aspects that show up in the cooled cup. The acidity is well-defined and refreshing, with a near sparkling malic mouthfeel. This is a well-rounded cup, exuding a balance of sweetness and acidity, with just enough top notes to add nuanced complexity.