Guatemala – Huehuetenango

Don Mauricio Perez Bravo is from Tectitan. This town is a bit farther south than Cuilco and Peña Roja where most of our buying is focused, though still quite close to the border with Chiapas. Mauricio’s farm is called, El Divino Niño, and is planted around 1300 meters above sea level with mostly Catimor, a hybrid variety valued for resistance to leaf rust, which is more wide spread in lower elevation zones. After pulping the outer cherries, Mauricio ferments his coffee for 30 hours to break down the fruit mucilage before washing it away and drying on cement patios. His coffee showed well-balanced sweetness when cupping, with subtle fruit aspects that highlight a pleasant level of acidity.

First thing we notice in the dry fragrance is an outstanding, brightly-fruited scent, red apple and peach, with underlying raw brown sugar sweetness. Adding water, a syrupy sweetness, complex caramelized raw sugars and pancake syrup is at the forefront, with dried fruit and mulling spice. The cup follows the trail of the aromatic clues, with attractive caramel, dark sugars and fruit. The balance of the malic acidic impression and roast-y bittersweets is attractive, with enough bright apple-laced acidity to clean the palate, and a medium body delivering a cocoa nib accent. Rice syrup, mulling spice mix, and a slight trace of almond trail off in the aftertaste.

If that sounds like you’re type of coffee and you want to try another that’s a bit more punchy, try our Kenya!