Guatemala Huehuetenango Cuilco

Straight-forward sweetness and roasted nut characteristics - brown sugar, walnut, and a light butterscotch note. There's a baker's chocolate flavor in the finish that adds some complexity to the cup. Fairly transparent cup with nice, malic acidity. City+ to Full City. SO espresso.
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 Jun 5 2014
Lot size 32bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra
Grade SHB
Appearance .2 d/300gr, 17-18+ Screen
Roast Recommendations City+ to Full City+ works well, with darker roasts for SO espresso.
Weight 1 LB
Recommended for Espresso Yes
Cuilco is a region up in the Huehuetenango highlands, and is part of La Libertad municipality. This lot is a blend of a few farms in the area who sent many samples to us of individual lot separations. While the separations wind up being much smaller than if they blended their coffee together, it gives us the advantage of being able to weed out coffees that might have suffered for any number of reasons throughout the sorting and processing stages. In this way, we're able to build our own blend of only the lots we think to be of a specific cup quality. Anyway, we cupped many great samples from the region, and were able to bulk together this lot of coffee. The farms are mainly planted with a mix of Caturra and Bourbon varietals, and the altitude varies between 1,300 to just under 1,700 masl. This rather steep jump in altitude is illustrated well in the first picture below of a growing area in Cuilco.
This blend from the Cuilco region has a nice developed sweetness throughout the profile. The dry grounds have a smell of caramelizing sugar, butter, and vanilla (like the aroma released when making caramel), with a bit of dried cherry and walnut. City+ roasts have a delicate chamomile tea smell too, that offers some floral complexity. Hot water brings up a smell of raw honey and more floral tea in the steam, and the break is has an air of butter pecan ice cream - nutty and sweet. The cup has a straight-forward sweetness and roasted nut characteristics. City+ roasts have a flavor of light brown sugar and walnut, and a light butterscotch note. There's a bit of cocoa flavor too - especially in the finish - but like baker's chocolate, not adding to the overall sweetness per se, but more in the complexity department. Cuilco is a very transparent cup, and the acidity is tartaric and refreshing. City+ to Full City is where the balance lies and where fruit notes begin to emerge. Our City+ roast had fig and raisin notes that completed the cup nicely. Great SO espresso, with extraction accentuating bold chocolate notes, candied sweetness, and a tart-berry brightness - very much 'Classic' in character.