Description
*** Not your average cup of Guatemalan coffee. Slow dried, high chaff, uneven roasting (not horribly). Contains very exotic fruity fermenty like tones.
Tasting Notes:
This is the farthest from “classic” Huehue tasting coffee out of the FVH lineup. Way overly fruity cup profile, some clean citrus acidity upfront quickly fading into a wild red fruit tone with just a hint of a little boozy factor, balances very favorably with a dryer malty finish. This is a bit of an extreme example of a slow dry Natural. (Ethiopian Sidamo Natural, Indo Bali Kintamani, Nicaraguan Brisas, El Sal Santa Leticia Pacamara Natural style cup) Edwin did it up very nicely but if unsure if you love very fruity naturals, don’t stock up on this guy.
Roasting Notes:
Old world natural processing, done by hand on concrete patios. Lovely wild taste but also high chaff and a bit uneven roasting. A premium screen for sure, not quite as beautiful as the washed processed lots but a taste that will widen your eyes. Best with light to medium roasts, make sure all the beans get through first crack. If you need to tone it down a bit, take it just before 2nd crack and its build much more of a malty note but still fruity with some boozy notes.
Small lot, only about 400 pounds to go around. If interested, wise not to wait.
I have been so excited waiting for these coffees to arrive. We finally twisted Edwins and Blakes arm enough over the years to get them to run us some very cool micro lots and also save us some of the best top lots from the farm! Due to international demand, FVH coffee has been very hard to get, the last couple of years we have been lucky to get 10 bags of a random lot and it has gone quick. This year we have 5 offerings, three are very small lot experiments and two are nice larger top lots.
The “Mirador” is an experimental microlot. Full slow dry natural process done on concrete patios. As some of you may know, I love the natural processed coffees and this is right down my alley. Often thought of as “reject” local coffee in these countries though (times are a changing). Amazing things can happen when you slow dry premium cherries with just the right amount of fermentation. Be warned though, these beans are closer to an Ethiopian Natural than other Guatemalan coffees. Really the odd man out on this lineup. Natural Processing is rare for Guatemala for often it is wet around harvest times. Makes drying beans in the cherry very hard, easy to over do it and ruin the batch. Been bugging them for years to create one – although I am sure it’s the favorability in the market that finally made them produce one.
FVH is a model farm. Edwin Jr. is reknowed for his consultant work on the ground in Huehuetenango. If a new farm works with him for a couple of years, its bound to be seen on the COE winning list. Okay maybe I am talking him up a bit too much but over the 15+ years we have been working with him, we have seen it spawn so many award winning coffees and operations including another one of our favorites, Finca De Dios. All of this success is modeled after his own farm, FVH.
You can read about Finca Vista Hermosa and view more pictures here: Our Trip to Guatemala
Edwin’s farm has won the cup of excellence in previous years and also has been used by Anacafe for the perfect example of what a Huehue. can be.
The original Mayan managed farm and one of the few farms to survive the Guatemalan Revolution. Although this is a farm, if you ever went there – it is more of a village than a traditional farm like we have here. Edwin and his family have very little to do with the actual operations of the farm, its all done by the village. The Guatemalan government really does not extend out to the rural areas so it is up to Edwin and his family to help build roads, schools, doctor clinics, give housing loans and take care of any emergency that may arise – I tell you they do a fantastic job.
Reviews
There are no reviews yet.