Bittering cocoa roast tones and caramely, unrefined sweetness find equilibrium around City+ to Full City, with flavor notes of wheat bread, cocoa powder, almond meal and chocolate porter making their way into the cooling coffee. City+ to Full City. Good for espresso.
|Region||Hunapu, Volcan de Agua, Antigua|
|Processing||Wet Process, then SWP Decaf|
|Drying Method||Patio Sun-Dried|
|Arrival date||December 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Bourbon, Caturra, Typica|
|Appearance||1 d/300gr, 16-18 screen; mainly broken beans from decaf process|
|Roast Recommendations||City+ to Full City|
|Recommended for Espresso||Yes|
Hunapu is the indigenous name for Volcan de Agua, not far from Antigua's main center where we buy nearly half our Guatemalan coffees each year. But this reach has expanded to several of the outlying areas thanks to the intermediary we work with, who also happens to be both a farmer and mill manager (and just about every other coffee related job title!). Unlike the "estate" coffees we're used to from Antigua, the Hunapu area is comprised of small scale farmers whose coffee fields are planted on the volcano's slopes across an altitude range of 1600 - 1900 meters above sea level. Roughly 450 farmers are currently selling their coffee to the mill in Antigua where each lot is assessed for quality, and separated accordingly. We bought enough of this single origin coffee to sell as non-decaf and to send some off for decaffeination at Swiss Water in Vancouver, Canada.
Guatemalan coffees have proved to be good raw material for balanced decaf. At least the one's we've recently chosen to send off to Swiss Water for processing. Similar to the non-decaf Hunapu we sold, this decaf version offers bittering cocoa roast tones and caramely, unrefined sweetness, the two finding equilibrium around City+ roast level. Roasted grain and nutty flavor notes find their way into the cooling coffee, with finishing notes of wheat bread, cocoa powder and almond meal noted. Full City roasting develops a nice bitter cocoa flavor, that when paired with bread-like accent notes, recalls chocolate porter beer. This is certainly a good decaf espresso option, but don't venture too far beyond Full City as these decaf roasts can get away from you leading to charred coffee and acrid flavors.