Guatemala Huehuetenango -Finca El Regalito (Lot 2)

Great approachable Guatemala, with clean flavors of golden raisin, crisp acidity, and candied almond. The cooling cup gains complexity, lightly fruited and an undercurrent of caramel and cocoa. City+ to Full CIty. Single Origin 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 Aug 17 2015
Lot size 33bags/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 LB
Recommended for Espresso Yes
El Regalito is a farm Hoja Blanca area of Huehuetenango. This area, located in the Northern reaches of Huehue at the border with Chiapas, Mexico is called Cuilco. Finca El 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, vanilla and honey. Baking spices linger, especially in dark roasts, developing notes of clove and cinnamon. The wet grounds intensify the scent of vanilla while adding caramel, as well as an allusion to chamomile tea in the steam. This provides an accurate glimpse into the cup profile, with fruits building in the cooling cup. Date, currant, and golden raisin begin to emerge. It has clean, crisp acidity that adds elegance. This coffee is very sweet, all the way through to the long aftertaste which is like caramel and toasted almond. Full City roasts retain much of the fruited profile found in lighter roasts, but with an accompanying flavor of dark chocolate. This is the kind of solid Guatemalan coffee that's not only "approachable", but "preferable" (to me)! This will work great as a SO espresso too.