Dark brown sugar sweetness, capable of intense cocoa roast flavors, bodied and balanced brew, notes of candied almond and chocolate-covered walnut.
This coffee comes from the Santiago region of Lake Atitlán. It is made up of several different lots of coffee from local small-holder coffee farmers, who are mostly of indigenous Mayan descent. The region is nestled between Toliman, Atitlán and San Pedro volcanos, the soil content nutrient rich from volcanic activity. Altitude ranges from around 1500 to 1600 meters above sea level.
Coffee is sold in whole cherry to a local farmer who has a medium-sized milling operation in Santiago, where it is processed and dried. They employ a mechanical demucilager for removing the cherry and pulp, and drying on cement patios. The coffee is balanced and bittersweet, mouthfeel round, and works well under different brew methods including espresso.
Agricultores Santiago has an unrefined sweetness, like dark brown sugar. When roasted to medium and darker roast levels, the sweetness is nearly overshadowed by cocoa flavors, but still manages to balance out the bittering roast notes quite well. There are notes of walnut and almond that offset bittersweet flavor matrix, the interplay of these characteristics implying chocolate-covered nut, perhaps more candied almond in the lighter roasts. The acidic impression is thin overall, but body is anything but.
- Origin – Guatemala
- Region – Santiago, Atitlán
- Altitude – 1500-1600m
- Cultivar – Bourbon, Caturra, Catuai, Typica, Villa Sarchi
- Processing – Mechanically Washed
- Drying – Patio Sun-Dried
- Grade – SHB
- Sourcing – Sweet Maria’s