PEACH JAM, BLUE FRUIT, CARAMEL + OATMEAL RAISIN COOKIE
Electric and vibrant Single Producer lot from Santa Barbara, Huehuetenango. Our secret, not-so-secret zone of high altitude smallholder goodness that we get first access to year after year. This one screams peach jam and blue fruit. It's got just enough caramelized sweetness to balance this out and make it distinctly Guatemalan.
ORIGIN: Santa Barbara, Huehuetenango, Guatemala
FARM: Las Joyas
ELEVATION: 2000 masl
VARIETY: Bourbon, Catimor Caturra
TASTING NOTES: Peach jam, blue fruit, caramel and oatmeal raisin cookie
ROAST TYPE: Light
Celso Mendez purchased finca Las Joyas 20 years ago. The farm is 2.24 hectares and
filled with multiple varieties of coffee shaded by lemon, granadilla, and durazno trees. Celso has been working on increasing production in a measured way while planning for the next quality competition. We are thrilled to offer Celso’s coffee for the first time this season.
Chimaltenango is what initially drew Red Fox to Guatemala. With soaring altitudes reaching over 2000 masl while loaded with old Typica and Bourbon varieties, Chimaltenango produces some world class coffees with immensely balanced and approachable characteristics. The cup profile truly is classic Guatemala goodness with a little something extra; showcasing, above all, sweetness and depth with dominant warm sugar browning tones, baked apple, and orange peel as the most prevalent of our flavor notes, but there is also juicy raspberry, hibiscus, pomegranate, and wildflower honey flavors to be found in the best lots.
A few years ago, after struggling to find our value add in Guatemala, we were able to connect with an important project in Huehuetenango’s Santa Barbara region: local smallholders, sometimes farming less than a single hectare, were producing tiny, exceptional microlots, but because the group they sold to had no buyer for these microlots, they were getting bulked into larger regional blends. We started buying them and have been since. Quality is phenomenal and volumes are extremely limited.
In this remote area, a small receiving station has been developed to service the coffee growers of this region. Assembling and separating lots by cup quality is procedure here. Up to 2,000 samples are cupped on average during the harvest season. Similar to Chimaltenango, the alluvial soil and dynamic terroir of this region harnesses some of the oldest coffee varieties such as Bourbon and Typica.