Bittersweet chocolate, toasted walnut, honey, and green apple.
Evelia Gomez's farm is located in the mountainous San Pedro Necta municipality of Huehuetenango, Guatemala. She took over its operation after her husband's death. The farm is quite large, spanning altitudes from 1500-1900 meters above sea level. Even so, Evelia has done well to maintain lush rows of shrubs producing some of the regions best harvests.
Her farm is part of our importer's Proyecto Xinabajul, a project dedicated to working directly with smallholder farmers in the Cuchumatanes mountain range of Guatemala. This lot is composed of Bourbon, Catuai, and Caturra coffee varieties that have been wet processed.
Evelia is all about chocolates, toasted nuts, and a bit of tart apple on the high end; an example of the best qualities found in a Guatemalan coffee. The dried fragrance starts with brown sugar, cocoa powder, and maybe a slight floral scent. Adding hot water brings out caramels and toasted walnut.
The brewed cup is full of bittersweet chocolate balanced by crisp, green apple in the finish. Subtle honey and nut flavors are to be found as the cup cools. This is a good-for-everything coffee that also shines as espresso.
Flora Et Al
by Shirley Traeger