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Guatemala Huehuetenango Boqueroncito

Boqueroncito has a nice buttery toffee sweetness at City+/Full City, and shows apple, layered chocolate cocoa, and a nice walnut note. Body is silky (which helps with espresso candidacy), acidity malic, and the finish is bittersweet cocoa. City+ to Full City+. SO Espresso.
Out of stock
86.7
  • 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 25 2014
Lot size 23bags/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
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 buttery toffee, powdered ginger, and a bit of toasted nut. Adding hot water brings on a smell of maple, raw sugars and nut, very sweet, and like praline and maple bar. There's a slight floral sugar smell too that comes up off the break and adds complexity to the aroma. The cup has bold butterscotch sweetness, buttery-sweet, with a flavor of floral sugar. Cupping a City roast, we found that the sweetness lacks development, and the cup is centered around bittersweet cocoa and nut flavors, and a malic acidity. Just beyond this roast level, Boqueroncito opens up a bit, and toffee sweetness, apple, and walnut come through. Acidity is crisp, malic, and shows well all the way up to a Full City roast. The finish is very sweet and flavors shift a bit toward milk chocolate in City+ roasts, and higher percentage cacao bar at Full City. Body is silky, and I imagine this coffee will also make a fantastic SO espresso, as it has in the past.