A balanced cup, brown sugar and candy corn sweetness that extends to the aftertaste, mild bittersweetness, apple-like acidity
Chuchito is a tiny tamale that packs big flavor, filled with meat stewed with tomato or chili, incredibly delicious fruit that grow in Huehuetenango. The four coffees that make up this lot are from the San Pedro Necta region, where at this point, you can utter its name without bringing to mind these tasty little chuchitos! San Pedro Necta reaches astonishing altitudes, coffee grows as high as 2100 meters above sea level. Most of the coffee planted in the area are Bourbon, Caturra, Catuaí and Typica.
This is part of Sweet Maria’s “Proyecto Xinabajul” in Huehuetenango, more details are HERE. They put in quite a bit of work, tasting many rounds of samples in order to identify the premium-level coffees from each farm, as well as make several trips to the area each year meeting with farmers and collecting information.
This is a nicely balanced cup when roasted light and dark, expressing moderate raw sugar sweetness that extends to the aftertaste, mild bittersweetness and acidity. The sweetness in the smells are a tad more muted than what you find in the cup, but shows an array of chocolatey smells like semi-sweet chips, baking cocoa and a chocolate cookie note. Flavors of raw brown sugars and candy corn extend from the first sip to the long aftertaste. The acidic impression is on the mild side, but has a red apple-like quality that adds a touch of brilliance to the cup.
- Origin: Guatemala
- Region: San Pedro Necta, Huehuetenango
- Altitude: 2100m
- Cultivar: Bourbon, Caturra, Catuai, Typica
- Grade: SHB EP
- Processing: Wet Process (Washed)
- Drying: Patio Sun-Dried