New Crop! The first arrival of the season! Well it came with two other lots as well, so all three are the first! Sourced though our buddy Edwin at Finca Vista Hermosa. This is one of his good friends and a well renowned farm, very high scoring lots. This is a top lot aggregate from Cedros, part of the La Esperanza farm group. Pretty much 0 defect and highly rated. Esperanza did very nicely with a lot in this year’s COE competition but that lot went for about $38/lb. Holy smokes, too much for us to bid on. We always love Finca Esperanza coffee and this lot is super tasty with a way better price tag.
We have two lots of premium Guats falling under the family single farm line. Although pretty similar tasting all in all, one can notice some subtle differences. Cedros is a bit more fruity floral, Plantas is a bit more dark toned and complex with a little tea like spice note
Mr. Octavio Rafael Herrera Ordoñez, known as ‘Otto’, worked in coffee for 25 years and built an empire consisting of what we think are the best farms in Guatemala. The farms are currently under the administration and operation of the second and third generation of the Herrera Family with over 50 years of experience in growing coffee. The family has been pushing the quality of the coffee processing, allowing their plants to bring forth their best qualities.
From the beginning of harvest each year, (December-March), picking is monitored very closely. Standards include selecting perfectly ripe cherries, avoiding green, dry and damaged fruit. Baskets and nylon sacks are placed under shade to avoid sun exposure. Pulping is performed no later than 6 hours after harvest. Fermentation takes place in concrete tanks, agitating consistently and draining the water no longer than two hours for uniformity. Total fermentation time is 24 to 36 hours depending on weather. Coffees are then washed and then separated for quality and dried. Drying done on cement patios, and each class is dried separately to avoiding mixing. The thickness of each layer of coffee ranges from 3 to 5cm. After six to eight days drying on patios (depending on weather conditions) the wet milled coffee is sent to the dry mill immediately.
This is the same farm that does our awesome Guatemalan Coffee Honey!
Tasting Notes: A very clean, fresh and tasty cup. Medium bodied with some traditional winy brightness upfront. Lighter roasts are very clean, will show a bit of soft fruit and floral acidity upfront, more than average for a Guat; quite tasty, balanced with a complex malty/chocolaty and spice tones. Medium roasts hold the best balance and is a great starting point for roast level. Works just as good at the dark roast points as well, much fuller bodied with very low acidity, accentuating the spice notes and depth to the darker tones.
Roasting Notes: Fairly easy to roast, lower chaff and a beautiful bean. It will roast a little two toned. Shines from light to dark. Much mellower cup when rested for a couple days before drinking, makes some soft fruit tones pop out at the lighter roasts.