Guatemala Patzun Finca La Florida

Roasted light, you're treated to moderate honey and muscovado sugar sweetness, red raisin, roasted nibs and tea-like mouthfeel/acidity. City to City+. Full City for espresso.

$6.80
In stock
87.4
  • Process Method Wet Process
  • Cultivar Caturra Types, Bourbon Types, Typica Types
  • Farm Gate Yes
Region Patzun, Chimaltenango
Processing Wet Process
Drying Method Patio Sun-dried
Arrival date August 2019 Arrival
Lot size 34
Bag size 46 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Caturra, Bourbon, Typica
Grade SHB EP
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations City to City+ for brewed coffee, Full City for espresso
Type Farm Gate
Recommended for Espresso Yes

Finca La Florida lies just below the town of Patzun, which is a subregion of Chimaltenango located within close proximity to Lake Atitlan. The road to the coffee producing area of Patzun is a beautiful one, after climbing well above 2,000 meters, you slowly descend from the yellows and browns of corn growing country into a rather small, heavily shaded canyon of the coffee lands. The coffee trees are protected under an excellent canopy. Another unique aspect of this region is the heavy dose of Typica cultivars we've found planted among the Bourbon and Caturra. Processing here is fairly standard as far as Guatemala is considered. After depulping the coffee beans are fermented up to 24 hours, washed in long channels and sun-dried on patios. On a side note, the farms from which we buy are Patzun coffee are home to some older, beautiful Mayan relics. They're something special and add an aura of the old world when visiting.

La Florida is a coffee that displays honey sweetness from ground coffee to brewed cup. The aromatic profile offers glimpses of dark honey and a brown sugar and oatmeal smell that has a 'cookie' quality to it. Brewing a City+ roast, the coffee displays moderate sweetness of honey and muscovado sugar. A dried raisin accent comes to fore as well, and tea-like mouthfeel offers some semblance of acidic impression too. The back end has a subtle walnut note, with roasted nibs, both venturing into the long finish. Full City roasts all but flatten brightness altogether. And while darker roasting works really well for chocolatey espresso (Full City), the brewed coffee seems limp in this light - at least to me. I recommend City to City+ roasting for brewing, where you'll be treated to mild honey sweetness, and moderately vibrant cup. Anything darker is for espresso use and quite enjoyable!