Guatemala Huehuetenango Silvestre Velasquez

Light roasts were impressive, with sweet highlights through the finish, and fruited characteristics that draw out a tart acidic impression. You get a sense of some of those fruit notes when grinding the coffee, like fruit cider notes, along with emphatic sweet notes of raw sugars. Pouring hot water continues a theme of cooked fruits and sweetness, apple butter with cinnamon, fruit galette, and a note of graham cracker crust. The level of sweetness and acidity stood out on a table of Guatemala's, brown sugar, panela-type raw sugars up front, with caramelized brûlée sugar bittersweets in the finish. The acidic impression is bolstered by citrus hints, and slightly acetic edge, like fermented orange, and a hint of hibiscus tea. There's also a red apple note that leads to some bittering apple skins in the aftertaste. Exceptionally sweet finish, accented by notes of vanilla caramel, and coffee nip candies.