Guatemala Cuilco Finca El Regalito-Archived Review 2017

Guatemala Cuilco Finca El Regalito-Archived Review 2017


THIS COFFEE HAS SOLD OUT. Regalito is on the level of a competition-winning Guatemala. Raw sugar and floral honey sweetness, dried pineapple, golden raisin, chamomile tea, with elegant tea-like acidity, and Darjeeling tea in the long aftertaste. City to Full City. Good for espresso.

Out of Stock

Additional Info

Cultivars Bourbon, Caturra
Grade SHB
Processing Method Wet Processed
Appearance .4 d/300gr, 16 - 18 screen
Region Cuilco, Huehuetenango
Arrival Date August 2017 Arrival
Roast Recommendations City all the way up to Full City+; our favorite roasts were right around City+
Organic No
Farm Gate Yes
Recommended for Espresso Yes



Need help replacing a favorite coffee? Read more here.

El Regalito is a farm in the Hoja Blanca area of Huehuetenango. This region, located in the Northern reaches of Huehuetenango at the border with Chiapas, Mexico is called Cuilco. Regalito is under the care of the Villatoro family, with Aurelio Villatoro overseeing the wet mill, and Antonio, his nephew, specifically looking after this farm as well as Boqueroncito, another coffee we buy. 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. Regalito means "little gift". The farm is situated in a valley between two steep mountain sides, providing perfect topography for growing coffee, and ideal shade provision from the surrounding natural forest. In this area coffee tops out about 1750 meters due to the colder climate here. The main image shows Aurelio and his prized Toyota Land Cruiser. The coffee images show the dominant cultivar planted there, Bourbon variety coffee, with its distinct clumping fruit form. There is also Caturra planted here, a cousin of Bourbon. We only picked up 9 bags this time around, and are limiting quantities to 1, 2, and 5 lb bags only.

Aromatically, this lot from Regalito has a great mix of dry fruits and developed sugar sweetness. Grinding a City roast brings about a raw sugar sweetness, dried pineapple, and a chamomile tea scent. Baking spices linger, especially a shade darker City+ roasts, developing a sweet clove syrup top note. The wet grounds intensify the raw sugar to honeyed sweetness, the wet grounds showing perfumed sweetness, and bergamot citrus accenting the steam on the break. This provides an accurate glimpse into the cup profile, with fruit and tea accentes building as the coffee temperature begins to dip. Golden raisin to dried tropical fruit notes are the first to emerge as the cup cools, with an undercurrant of muscovado sugar sweetness. The coffee has clean, crisp tea-like acidity that along with a subtle floral note adds elegance to the cup, and shines all the way up to Full City, but is most prevalent at City to City+ roast level (my favorite brews were on this light end of the roast spectrum). This is a very sweet brewed coffee, and allusions to dried baking spices unfold in the finish, Darjeeling tea sensed in the long aftertaste. Full City roasts shift toward dried dark berries and are complimented by Dutch drinking cocoa. The cup is so articulate and clean, hallmarks of a competition-winning Guatemalan coffee, and will work wonderfully as a single-origin espresso too.