|Drying Method||Patio Sun-Dried|
|Arrival date||August 2017 Arrival|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City+ to Full City+|
This coffee is made up of several small lots of coffee from the Villatoro family, a group we buy coffee from in the Huehuetenango highlands. A good portion of this lot came from Aler, whose coffee we recently sold on it's own as "Peña Blanca -Señor Aler". He has two farms in Peña Blanca, La Libertad, both sitting around 1700 meters, and working their way up toward 1850 meters above sea level. This coffee comes to us through a joint-effort of a local micro-mill owner who is able to process and separate the micro-lots we approve, and a highly sophisticated dry-mill who handle the finishing touches and export the coffees for us. It's also part of our "Proyecto Xinabajul" small holder project in the region, which you can read more about HERE.
The dry fragrance of this lot from Aler Villatoro has a resinous sweetness at Full City, blackstrap molasses and palm sugar accents, along with roasted nut accents. A subtle vanilla scent comes up in the steam off the wetted grounds, and sugar browning sweetness is bolstered, and along with nutty tones, culminates in a candied pecan smell. The cup of Full City roasts shows developed sugar sweetness paired with a bittersweet flavor of high % cacao bar when hot. Body is incredibly dense, a characteristic that is easily improved upon with more roast development. I found this coffee to have a sturdy core of sweet and bittering tones, which will lend itself to milk drinks. A wonderful honey accent comes out in the cooling cup, accenting cocoa roast notes, developing a flavor aspect of honey-infused dark chocolate truffles. Brewing a pour-over at this roast level yielded balance of unrefined sugar and sharp bittering cocoa flavors, a crowd pleasing and inviting cup.. And as espresso, this one's a home run. Our Full City roast excelled: silky mouthfeel, high % cacao bar, and, pine/green herbal accents in the finish.