Guatemala Cuilco -Villatoro Castillo Microlot - Archived Review

Guatemala Cuilco -Villatoro Castillo Microlot - Archived Review


THIS COFFEE HAS SOLD OUT. Complex fruit flavors come into focus of a cooling Cuilco cup -marmalade, dark fruits, tart berry- with amazing acidity, especially for the region. Middle roasts are our favorite (C+/FC), compiling juicy fruits, dense caramel, and citrus brilliance. City to Full City. Great for espresso.

Out of Stock

Additional Info

Varietal Bourbon, Caturra, Typica
Grade SHB
Arrival Date July 2015 Arrival
Appearance .2 d/300gr, 17-18 Screen
Intensity / Prime Attribute Mild intensity/Brilliant acidity, dense caramel sweetness, fruited complexity
Region Cuilco, Huehuetenango
Roast Recommendations City+ to Full City+ works well, with darker roasts for SO espresso.
Organic No
Farm Gate Yes
Recommended for Espresso Yes



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Cuilco is a micro-region in the Huehuetenango highlands, part of La Libertad municipality. This lot is a blend of a two Cuilco farms, one is actually from the owner/operator of the farm Regalito, Aurelio Villatoro, a beautiful coffee we buy annually consistently ranking with our best scoring Huehuetenango coffees. The other is from a neighboring farm of the Castillo family, and an offer sample that clearly needed saving from much larger, regional blends. We cupped many great samples from the area, and were able to bulk together this sizable, 23 bag lot of "microlot" quality coffee. These two farms are mainly planted with a mix of Caturra and Bourbon varietals, and the altitude varies between them as low as 1,500 meters on up to 1,750. This rather steep jump in altitude is illustrated well in the first picture below of a growing area in Cuilco.

This microlot from the Cuilco region has nice developed fruit and sugar sweetness throughout the profile, and vastly different when roasted to different levels. The dry grounds of City roasts have a loose-leaf tea and honey smell, sweet, clean, with a delicate touch. Getting closer to FC Cuilco takes on heavier fruit notes, along with cocoa roast tones. Breaking the wet crust, your greeted with a strong sweet/bitter smell, that along with a dried-fruit note reminds me of freshly baked oatmeal cookies. The cup of City+ roasts shows amazing sweetness, fruit pectin sugars and unexpected orange marmalade flare. Fruit and tea flavors build in the cooling cup, and a dense caramel flavor is quite complimentary. The acidity level is high for Guatemala, more citric than anything else, and very present on into Full City roast (we didn't roast darker, but something tells me it hangs around closer to 2nd snaps). Our Full City roast tastes incredible, loaded with sweet dark fruits, and finishing with tea-tannins and Dutch drinking cocoa. A really special brewed Guatemala coffee and great as SO espresso, with extraction accentuating bold chocolate notes, candied sweetness, and a tart-berry brightness.