THIS COFFEE HAS SOLD OUT.
Complex Guatemala, Asian pear, lemon and orange tea, accents of lychee jelly and pineapple. Raw sugar to honey sweetness, and extremely rich dark chocolate with roast development. City to Full City+. Amazing espresso.
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This coffee is from the farm of the Argueta family in the El Turbante region of Huehuetenango. The Argueta farm sits across the valley from Finca Rosma, and is planted at similar altitude range of 1600 - 1900 meters above sea level, and planted in Bourbon and Caturra cultivars. The area has produced some excellent washed coffees, but the opportunity has traditionally found it's way to only large farms who can market their coffee and enter competitions rarely spreads to their small-scale neighbors. By partnering with locals we were already buying coffee from, we've been able to locate many other farmers who are also growing and processing coffee that fits our ideas of "quality". The Argueta family are one of many families who are now part of our "Proyecto Xinabajul", and a testament to the success of the project. You can learn more about this project in our in-depth article HERE.
This coffee proved to be a standout when cupping, incredible fruited sweetness from start to finish, and one of the more complex Guatemala arrivals from this container. The dry fragrance is perfumed with pineapple and clove spice, a brown sugar scent underneath. Raw honey sweetness comes alive at City+ roast, along with fruit pie filling smells, dark berry and even a guava hint. At City roast, the cup invokes a mild citrus character in the cup, both flavor and brightness, buoyed by a deep caramel sugar sweetness underneath. A beautiful profile unfolds as the coffee cools, fruit flavors of lemon and orange teas, Asian pear, and a lychee jelly accent. The sweetness goes from raw sugar to honey, adding to the overall silky mouthfeel even at light roast levels. These lightest roasts have a tart cranberry note, or even a bit like the pineapple fruit closest to the rind (or when not quite ripe). Full City roasts boast an amazing dark chocolate flavor, and I do mean amazing. It's so rich, like 70% cacao bar and sensed from the first sip on into the long aftertaste, with plum and blackberry fruited accents in tow. The deeper roasts will make incredibly espresso too, such a syrupy chocolate character, and with pleasantly tart fruited highlights.