Guatemala Patzun Finca Santa Anita

Apple juice like brilliance props up flavors of stone fruit nectar and pear juice, with underlying raw honey sweetness. Dark cocoa and plum round out the finish. City to Full City+. Good for 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 38bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City+ will showcase fruit complexity while Full City demonstrates deep sweetness; Full City+ works for those desiring roast tones.
Weight 1 LB
Finca Santa Anita 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 as, after climbing well above 2,000 masl, you slowly descend from the yellows and browns of corn growing country into a rather small, heavily shaded canyon which is home to this coffee. This area is one of the most well shaded that I've seen in Central America. The coffee trees are protected under an excellent canopy. Another unique aspect of this region is the heavy dose Typica varietals we've found planted among the Bourbon and Caturra. This most definitely lends to the also unique flavor profile we find in Patzun. 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.
Santa Anita is a coffee that accentuates sweetness all the way through the cupping experience. The dry grounds have a sweet smell of honey, raw and slightly floral, even Full City incites a retronasal response similar to honey with beeswax. Hot water brings up a nice scent of brown sugar and butter, a grounding sweetness, with a smell of caramel covered apple in the steam. At City+ roast level, this cup shows great balance of sweet/bittersweet notes, honey and cocoa flavors cut through by malic acidity that's like apple juice. It's nice, the type of coffee that shows subtle complexity, and a cleanliness at a level that make it crowd pleasing while still satisfying those looking for 'brilliance'. Patzun has some nice fruited qualities that come up as it cools, namely stone fruit nectar and apple to pear accents in the City/City+ roast range. Full City roasts develop incredible bittersweet chocolate syrup flavor, cocoa and black plum notes fading into the finish. Finca Santa Anita's mouthfeel is quite juicy, like grape juice, rounding out an already hefty, yet elegant cup. Full City on into 2nd snaps will double well as espresso.