Guatemala Huehuetenango Boqueroncito

Out of stock
  • 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 14bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB
Appearance .4 d/300g, 15 - 17 Screen
Roast Recommendations City+ to Full City+ works well, with darker roasts for SO espresso.
Weight 1 LB
Recommended for Espresso Yes
Boqueroncito is a farm very close to another we buy from the Hoja Blanca area of Huehuetenango, Finca Regalito. This area, located in the Northern reaches of Huehue at the border with Chiapas, Mexico is called Cuilco. Both Regalito and Boqueroncito are under the care of the Villatoro family, with Aurelio Villatoro overseeing the wet mill, and Antonio, his nephew, specifically looking after these two farms. 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. Boqueroncito is 1,400 to just under 1,550 meters, not screaming high altitude for Guatemala, but in this area coffee tops out about 1750 due to the colder climate here. The main image for this coffee shows Antonio and is uncle Aurelio, who manage the Boqueroncito farm. The other images show the dominant cultivar planted there, Bourbon variety coffee, with its distinct clumping fruit form.
Boqueroncito strikes a nice balance between well-structured sweetness and integrated acidity. The dry grounds are laced with candy-sweet butter toffee, dry spice notes, and a pleasing roast nut smell. Adding hot water brings on hefty sweetness, and with the combination of dried fruits and icing like sweetness, there's a similarity to fresh baked cinnamon roll with raisin and walnut. This is a superb drinking coffee, the cup showing a bold butterscotch sweetness, near-floral, with red apple and dried cherry accents. Cupping a City roast, we found that the sweetness lacks development, the cup most centered around bittersweet cocoa and nut flavors. Just beyond this roast level, Boqueroncito opens up to layers of complex sugar notes, and cinnamon-spiced chocolate flavors. Acidity is malic like that of apple or pear, and shows well all the way up to a Full City roast. These darker roasts have incredible body, with fruited cocoa tones filling out the middle and finish. Boqueroncito is a near-perfect espresso in my opinion, Full City to FC+ building a syrupy chocolate flavor, pleasant citrus rind accent, and incredible viscosity.