THIS COFFEE HAS SOLD OUT. La Libertad has gleaming green apple brightness, a structured cup profile consisting of caramelized sugar, cinnamon/raisin toast, coffee cake, and berry accents (especially in City+/Full City roasts). City to Full City+. Good for espresso.
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This lot from the La Libertad region is a custom blend we put together from the coffees of small producers in the area. La Libertad is in the Huehuetenango Department, and already sits at a fairly high altitude of around 1500 meters. The farms making up this lot start at about 1700 meters, and are planted almost entirely in Bourbon, save a few Typica varietals mixed in. Production is handled locally at a small wet mill, and then the coffee is patio dried. The dry parchment is transported down to a dry mill in Huehuetenango town where it is sorted and prepared for export. We spent many hours at cupping tables in Guatemala and Oakland sorting through small producer lots from the region in order to construct this regional blend.
This lot from La Libertad has enticing sweetness in the fragrance of the dry grounds, with caramel-coated nut smells in lighter roasts, and molasses sugar in our Full City roast, both accented by a dry fruit undertone. Dehydrated fruit smells are more noticeable in the wet grounds of Full City roasts than our City roast, an aroma of dark chocolate covered raisin, heavily backed by layers of raw sugars. City roasts have a butter toffee side, subtle nut smells that together remind me of butterscotch chip cookies with walnut. The cup has a fruited side too, especially in terms of acidity. City roasts have gleaming green apple freshness, malic brightness giving structure to a densely sweet cup. Sweet flavors of caramel and baked goods fill the cooling coffee, caramelized sugars, cinnamon/raisin toast, coffee cake to name a few. At Full City subtle dark fruit flavors comes into focus for a moment before being quickly overtaken by sweetened dark chocolate bar. I really enjoy this coffee at Full City myself, fig and plum accents engulfed in syrupy dark chocolate bittersweetness. The level of acidity is also quite impressive, and shows as an articulated, tangy citrus 'zip', even at Full City. A wonderful cup in the middle to dark roast range, and FC and beyond roasts make incredibly inky shots of espresso, loads of bittersweet chocolate, and dark berry highlights.