Description
Seldom do we spend up for award winning lots but with this coffee, we couldn’t help ourselves. This was the highest rated traditional strain in the 2023 Cup Of Excellence. Easy to say this is the best Guatemalan on the block, that still tastes like a Guatemalan. Some of the Gesha coffees are higher rated for sure, also very tasty, but they taste more like Ethiopian coffees half the time than Guatemalan.
Here is your chance to try some of the best Guatemalan coffee on the block. The COE competition sets the bar for the season and these beans took #12, so is essence, likely the 12th best Guatemalan in the world. Okay, so some lots don’t get entered into the competition, but any which way, this coffee is stellar and there are far worse ways to spend you money then on crazy nice award winning Guatemalan coffee beans.
Tasting Notes:
A lovely crazy clean Guatemalan coffee. Great from light to dark but keep it on the lighter side to see why its an award winning coffee. Great depth of flavor, well defined and tasty right @ first crack. Hints of more winey fruit with good body and a malty finish. Hints of caramel somewhere between the fruity aspect and the malty undertone with a little setup. The aromatics bring this cup to the next level, floral, fruit with hints of spice.
Roasting Notes:
We found a quicker roast just through first crack presented the cup very nicely. Give it a little setup to get the more complex character. Roasts just a hint two toned but will not create any challenges. Beans darken up quickly so watch for the expansion in size. Surface of the beans will still be a bit splotchy at the light roast levels.
In 1960, Mr. Gumercindo Martínez the father of Mr. Petronilo de Jesús Martínez and one of the first 4 coffee producers in Hoja Blanca, Cuilco, Huehuetenango inherited to his son an area of 2 hectares to establish his first coffee plantation.
From 1969 to 1973, Mr. Petronilo was the President of the first Cooperative of small producers in the region. At that time, his harvest was of 5 quintales of parchment coffee. In the year 1974 his harvest increased to 22 quintals of parchment as a result of his hard work and implementation of techniques that improved the productivity. Some years later, he acquired a new area to grow coffee and thus build his own wet mill and drying area.
Since 1996 until nowadays, “Finca El Amate” maintains an annual production of 700 quintals of parchment. Mr. Petronilo exported his first batch to the United States in 2004. Being passionate with the production of specialty coffees, at the age of 77 years and with the help of his little son Petronilo Junior, they both continue to produce high quality coffees that they currently export to countries such as the United States and Canada.
In the last 5 years, we started offering experimental processes to our clients, thus producing exceptional natural coffees.
SailorMoon (verified owner) –
Yet another exceptional batch of award-winning beans! Upon first sip, my immediate impression is the delightful sweetness of this coffee. It’s an experience of sweetness that stands out above all other flavors. As you continue, you’ll notice the fruity notes, just as described.