Pear, Apple, Maple
Round, Approachable, Clean
Francisco and his wife have owned La Esperanza for over 40 years. They have come from humble, difficult beginnings to being one of the most awarded farms in the annual Huehuetenango Highlands competition, which seeks out excellence in coffee production in one of the most famous coffee producing areas on the entire globe. Processing is overseen by Francisco's son, Devin. This specific lot was depulped immediately after picking (same day), dry fermented for 24 hours, then put out to dry on the cement patio.
In the cup we get the classic, delicious flavors that we have come to know and love of high quality Huehue coffees. From start to finish this coffee boasts tons of sweetness, starting lighter and a bit more floral (like honey) when the cup is hot, and moving up in intensity as it cools, reminding us of maple sugar. Acidity is present but not overpowering, offering hints of malic sweetness such as apple and pear. Depending on brewing method and the number of days off-roast, we also get a touch of sweet citrus that reminds us of freshly zested orange.
COUNTRY: Guatemala
REGION: Huehuetenango
ELEVATION: 5250 ft
PRODUCER: Francisco Morales
PROCESS: Washed
VARIETAL: Caturra
This coffee is best 10-20 days after it was roasted.
