|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||August 2017 Arrival|
|Appearance||.2 d/300gr, 16-18 Screen|
|Roast Recommendations||City to City+|
Boqueroncito is a farm very close to another we buy from the Hoja Blanca area of Huehuetenango, Finca Regalito. This area, located in the Northern reaches of Huehue at the border with Chiapas, Mexico is called Cuilco. Both Regalito and Boqueroncito are under the care of the Villatoro family, with Aurelio Villatoro overseeing the wet mill, and Antonio, his nephew, specifically looking after these two farms. 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. Boqueroncito is 1,400 to just under 1,550 meters, not screaming high altitude for Guatemala, but in this area coffee tops out about 1750 due to the colder climate here. The main image for this coffee shows Antonio and is uncle Aurelio, who manage the Boqueroncito farm. The other images show the dominant cultivar planted there, Bourbon variety coffee, with its distinct clumping fruit form.
This lot from Tumba shows candied sweetness in the cup, a beautiful profile of fruited aromatics, and citric acidity structures the cup. The dry fragrance shows sweet fruit smells, red apple and slab apricot, a clove spice accent. The wet grounds have a smell of maple candy, spread thick around stewed stone fruit and citrus smells wafting in the steam. The brewed coffee has a citrus-like brightness and flavor that's easily discernible. At City roast this citric allusion comes off as lemon water, tart, and on the grabby side. At City+, the lemon flavor finds balance against a backdrop of fine Orange Pekoe black tea, golden raisin, and simple syrup sweetness. As you move through the cup, notes of fruit candy have a subtle affect on the cup, lychee and cherry hard candies, candied citrus, and tamarind chews. Tumba finishes so sweet, layers of raw sugar and berry notes, along with a baking spice sachett. A remarkable Rwanda cup, and I recommend trying City+ as a starting point, capping our roast level recommendation to Full City, without any 2nd snaps. Great espresso on its own for a deliciously fruited, sweet, chocolatey shot, or try adding as an accent ingredient to an espresso blend.