Light acidity, deep rich body, sweet, pungent, almost syrupy. A fascinating complexity, thick buttery aftertaste.
From the Waghi Valley on the island of New Guinea. A sun-dried coffee, balanced to perfection with a great body & good acidity.
This coffee roasts well at a City or City+. Full City still has great aromatic complexity and perhaps more balance and body. FC+ is where roast flavors start to eclipse the origin flavors, the floral and fruited notes. It is a large bean and has a patchy surface color after roasting, don’t worry about it. Panama coffees are not as complex as some other coffees but score incredibly well in all other areas of their cupping
The Antigua Valley, riding high on the volcanic mountain backbone of Guatemala, has all the environmental attributes conducive to the production of one of a kind, classic coffee. The rare Arabica Bourbon coffee variety is lovingly nurtured by the small plot farmers. They stubbornly cling to old traditional processing techniques. These features are why this coffee continues to earn the deserved reputation as benchmark for the world’s finest.
This spectacular coffee has layers of fruit, ripe plum and passion fruit. There’s a confectionairy quality to the wet aroma, pastry and candy-like, with the Full City roast having more berry-like tones. It’s the kind of coffee that can win competitions. The acidity is so well-defined, so articulate and fine, with lemony brightness and a bit of lime as an aftereffect. The body is very light, yet comes off refined and velvety. The aftertaste in City roast is not grainy, as some light roasts can be, but has green tea tightness, offset by sweet fading fruit. At Full City roast, the cup doesn’t have the same skyscraping high notes, but has excellent Flame grape and plum flavors. It’s a joy to cup this coffee
Mild to Medium intensity / Classic Bourbon balance, mouthfeel. Top grade El Salvador bean. Suggested at a medium roast.