City+ yields a caramel-sweet cup, apple-like brightness, milky body, and soft accents of malted chocolate, red berry and dried fruit. Salted caramel finishing flavor. City+ to Full City.
|Region||Santa Barbara, Huehuetenango|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||August 2018 Arrival|
|Bag size||69 KG|
|Cultivar Detail||Bourbon, Caturra, Typica|
|Appearance||.6 d/300gr, 16-18 Screen|
|Roast Recommendations||City+ to Full City+|
This Guatemala coffee comes from Finca Flor Maya in the Santa Barbara municipality of Huehuetenango, an area with high altitude farms starting at 1500 meters and reaching 2000 in some areas. This farm owned by Jose Sales Lopez sits right around 1950 meters and is planted mostly in Caturra, with some older Bourbon and Typica trees mixed in as well. The day to day is very much a team effort run by he and his wife, Jose working the field while his wife runs the milling operation all the way to the patio. This is an area of small holders, not estates like you'd see in the lowlands. The topography wouldn't allow for sprawling farms as the hillside is jutting, and where instead small hamlets are situated in the lands carved out in the surrounding hillside that are sprinkled with countless small farms at a couple hectares each. Dry-milling happens at a mill in Huehuetenango town (this is the first year) where they are equipped with state of the art equipment, and with the infrastructure to properly handle small lots of coffee. "Xinabajul" is the name of the project/partnership we have with local coffee people to offer higher prices to farmers that meet our quality expectations in the cup. Given that the localities where we are buying coffee are little more than extended family groups, we have found if we involve a brother or sister, they will tell all their coffee-farming kin and soon we have a network of farmers interested in our project. We wrote an in-depth and detailed description of the project as well.
City+ roasts produce maple and honey smells in the dry fragrance, that along with an oat/grain whiff, comes together like granola. Fruited accents pop out after adding hot water and a sweet carbonized sugar scent fills out the steaming aroma. City+ roast level is where you'll find caramel base flavors and well-integrated acidity, apple-like brightness contributing to an overall complete coffee. A malted chocolate note is mostly a soft accent, as are glimpses of red berry and dried fruit. Body is milky and the finish has a salted caramel flavor. I recommend sticking to a fairly tight roast range of City+ to Full City, where the coffee's sweetness tastes most developed.