Latest Posts

  1. Aillio Bullet R1 Roaster: Testing Airflow with Rwanda Kageyo

    Aillio Bullet R1 Roaster: Testing Airflow with Rwanda Kageyo

    A look at two extreme examples of airflow settings on the Bullet and how they affect roast development.

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  2. 20% Off Guatemala Sale - Check Out Our "Cheat Sheet" Overview

    20% Off Guatemala Sale - Check Out Our "Cheat Sheet" Overview

    Take advantage of this great discount on these crowd-pleasing coffees.

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  3. Behmor Roast Profile: Ethiopiques 2.0

    Behmor Roast Profile: Ethiopiques 2.0

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  4. Video: Sample Roasting with an Aillio Bullet R1

    Video: Sample Roasting with an Aillio Bullet R1

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  5. Video: Guatemala 2019 Coffee Clips

    Video: Guatemala 2019 Coffee Clips

    A few fairly low tech clips and some thoughts on coffee processing and coffee buying in Guatemala.

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  6. Podcast Episode #21 - Burundi Conversation with Alistair Sequeira - Part 1

    Podcast Episode #21 - Burundi Conversation with Alistair Sequeira - Part 1

    Part 1 of 2 - Talking about the coffee supply chain among other topics

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  7. Colombia: Early Harvest in Nariño

    Colombia: Early Harvest in Nariño

    Harvest in Nariño comes at a time that is somewhat in between the middle and main harvests of our other primary sources of Colombian coffee, namely Urrao and Caicedo in the north, and La Plata and Inzá down south.

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  8. Guatemala: Proyecto Xinabajul

    Guatemala: Proyecto Xinabajul

    For years we have thought about working in a more direct way with small-scale farmers in Guatemala, and in the 2013 harvest year this effort came to fruition.

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  9. Another Home Roaster Takes the Leap

    Another Home Roaster Takes the Leap

    Sweet Maria's customer jumps into his own coffee business

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  10. A Path to Food-Grade Cascara at the Helsar Micro-mill

    A Path to Food-Grade Cascara at the Helsar Micro-mill

    Cascara beverages are popping up everywhere these days.

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  11. Day after Day Job

    Day after Day Job

    Many home roasting enthusiasts dream of starting their own roasting businesses.

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  12. Fundamentals: Roasting Guatemalas and Washed Central American Coffees

    Fundamentals: Roasting Guatemalas and Washed Central American Coffees

    High grown washed Central American coffees are practically the control coffee when it comes to roasting, the coffees that roast just like they should.

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Guatemalas in November

Guatemalas in November
 (11/13/14)

This is the time of year where it starts to get a little tougher to find a really stellar offering from Central America.  A lot of the coffees landed months ago and depending on storage conditions, could've taken quite the environmental beating. That said, there is some really careful prep and processing being done and in our coffees from Guatemala the value of that extra care is showing in how well they're holding up. I took a look at a couple of our current offerings from Guatemala to see how they're holding up and where they might fit in your line up.

 

Pulped Coffee in Cuilco, GuatemalaPulped Coffee in Cuilco, Guatemala

 

There's notably some of that black cherry character in the dry fragrance with some molasses sweetness. The break is even more sugary accented by those cherry nots. The warm cup has a vanilla wafer cookie flavor, very sweet forward with the brightness showing more in the finish. As the coffee cools there's more cocoa in the cup through the finish with that balanced cherry brightness. This coffee is still very vivacious and can be roasted for brightness or taken a little deeper to push the cocoa and cookie sweetness.

Guatemala Huehuetenango Finca El Regalito

Pulper at RegalitoPulper at Regalito

There's a lot of biscuit and cookie character in this coffee, present in the dry fragrance and the break through to the warm cup. There is a nice citrus brightness here that wasn't showing so much in the fragrance and aroma notes, but adds a nice lift in the finish. As it cools, the brightness becomes more cranberry-like with that graham cracker cookie sweetness. There is a dry almond in the finish that are accentuated by the cranberry notes. I might roast this coffee more towards the cookie and graham character which I think you can do without losing any of the cranberry, could maybe push it into more of a raisin or fig fruited sweetness.

 

Shade trees at Santa AnitaShade trees at Santa Anita

Plum and molasses are pretty potent in the dry aroma. This coffee is so syrupy and juicy right off the bat. So much full ripe stone fruit that just gets juicier and juicier as it cools. Amazing texture, would be so great as espresso, and brews up brilliantly in pour over. The sweetness lingers for days. This coffee is can be roasted any way, but at City+ the syrupy stone fruit really shines.