APRICOT, RED PEAR + CARAMEL
Our premier Guatemalan lot again! This hails from the Santa Barbara zone of Huehuetenango. These coffees continue to amaze us year after year. The bright, sweet, and clean profile is stunning. The beans are grown at a super high altitude at 2200masl. It's crisp and light-to-medium body provides ample space for flavors of apricot, red pear, and caramel.
ORIGIN: Santa Barbara, Socolaj, Guatemala
PRODUCERS: Red Fox Coffee
ALTITUDE: 2200 masl
FERMENTATION: 24-48 hours
DRYING: Patio dried
TASTING NOTES: Apricot, red pear and caramel
ROAST TYPE: Light
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.
Small producers in northern Chimaltenango call Typica ‘gigante,’ or ‘giant,’ for the long curved shape of the seed. Typica is planted abundantly, alongside smaller amounts of Bourbon and Caturra, in an area of northern Chimaltenango defined by San Jose Poaquil, Comalapa, and San Martin Jilotepeque. This region has ideal conditions for growing these older varieties, with elevations exceeding 2050 masl. Often, these smallholders have less than one hectare of coffee planted, and most harvest their own cherries, taking them to nearby receiving stations where they are then processed and dried in Antigua.
A couple years ago we extended our focus on a special project in the municipality Santa Bárbara of Huehuetenango. 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.