flavors are bittersweet with a savory hint, “Malta” (malted soda from barley hop), bittering cocoa, bread dough, soft acidity.
Unlike the “estate” coffees used to found in Antigua of Guatemala, the Hunapu area is comprised of small scale farmers whose coffee fields are planted on the volcano’s slopes across an altitude range of 1600 – 1900 meters above sea level. Roughly 450 farmers are currently selling their coffee to the mill in Antigua where each lot is assessed for quality, and separated accordingly by the Sweeet Maria’s team.
This single origin coffee was send off for decaffeination at Swiss Water decaf in Vancouver, Canada. As their name suggests, they use a water-only processing method that removes 99.9% of the caffeine and leaves much of the volatile compounds that affect flavor and aroma intact, so the delicious coffee you send off for decaffeination, comes back a delicious decaf.
The smells are a bit bread-like in sweetness, similar to what freshly made wheat dough smells like, a sweet, malty note. Taste sweetened cocoa in my darkest roast. Flavors in the cup are bittersweet and with a slight savory note, and the middle and finish show some bittering cocoa in aftertaste.
- Origin: Guatemala
- Region: Hunapu, Volcan de Agua, Antigua
- Cultivar: Bourbon, Caturra, Catuai, Typica
- Altitude: 1600 – 1900m
- Grade: SHB EP
- Process: Wet Process
- Drying: Patio Sun-Dried
- Decaf: Swiss Water Process
- Importer: Sweet Maria’s Coffee