||GUATEMALA|| The Roasterie - Guatemala Huehuetenagno

Coffee: THE ROASTERIE – LIMITED RESERVE GUATEMALAN HUEHUETENANGO HUIXOC ESTATE
Price: $11.27/12oz + Shipping = $1.19/oz
Year: 2007 (October)
Location/Blend: Reserve lot from the Huixoc Estate in Huehuetenango
Roast: Vienna style light roast
Flavors to look for: Cherries and Chocolate
What they say at The Roasterie: "The Huehuetenago region in Northwest Guatemala grows some of the best coffees in Central America. The Roasterie's HueHue is from the Huixoc Estate where the coffee is shade grown on the high slopes of the Sierra Madre in the cool mountain air. The coffee trees are of the Bourbon variety, when ripe the workers select the total ripe cherries and with the use of mountain water and sun drying the results are a world class coffee. Silky sweet in the cup with hints of cherry and chocolate resulted in a 92 rating by CoffeeReview.com." Read about it on their website

TASTING NOTES
FRENCH PRESS	ESPRESSO
Fragrance: Sharp citrus, smoky	Crema: Dissipates quickly, nutty taste
Aroma: Dry, deep, nutty	Aroma: Sweet cherries
Body: Mild body, but consistently smooth. Fades quickly	Body: Thin body
Acidity: Strong citrus-like acidity upfront that really opens up the cup. When brewed at lower temperatures, the acidity almost overpowers the cup. Balanced at higher brewing temperatures	Milk: Milk drinks have a chocolate flavor with notes of cherries, the sweetness of milk drowns out the bitter elements of the straight shot
Finish: Finishes with a sweet, tart flavor, like fruit that isn’t quite ripe. Dry, light finish, lacking complexity.
Profile & Flavors: Notably dense in the cup, with a deep color. Keeps a froth for several minutes, though not particularly oily. Acidity, fruity aroma, and nutty flavor predominate the early cup. Think of biting into a firm plum … very crisp and firm up front with strong acidity and sweetness that lingers in the back of the throat. Notably dry. As the cup cools, the acidity almost overwhelms the cup at times. When fully cooled, the coffee calms and takes on a very sugary flavor. At higher brewing temperatures, above 200*, the sugary sweetness combines with smokiness, reminding me of sweet BBQ sauce. Overall, a sharply acidic coffee that is very naturally sweet. More interesting at higher brewing temperatures. Parings: I think this needs to be sipped alongside food that is not acidic, like breakfast pastries, so as to cut down on the repeated acidity with every sip.	Profile & Flavors: Obviously, not every coffee is intended for espresso … this one certainly is not. Offers very little in terms of unique SO flavors. The roaster’s description says to look for cherry flavors. While I did not taste this when brewed in the press, there was a definite cherry element to the espresso. It actually works fairly well in milk drinks. Overall, even the best shots were fairly short, sharp, and thin. Most pulls actually ended up in the sink.
Score: 85	Score: No Rating
Buy Again? No. It very well may be my palate, but even at higher temps, the acidity overwhelmed what seemed to be interesting flavors. Weak as espresso. As a side note, this coffee actually worked fairly well with sugar as Turkish coffee.