This is the first time we've offered a coffee from the Bojonalito community, and we're thrilled by its subtle complexity. Aromas of caramel and mandarin lead to notes of golden pear, Swiss chocolate, and coffee blossom in the brewed cup. Honeydew sweetness and a juicy body are balanced by blackberry acidity, resolving to a roasted hazelnut finish.
Producer: Community of Bojonalito
Altitude: 6,230 feet
Varietal: Bourbon and Caturra
Notes: Mandarin, Swiss Chocolate, Golden Pear
Consisting of the prized Bourbon and Caturra varietals, this microlot brings together coffee grown by the Rivas, Leon, Villatoro, and Castillo families, located on the fertile land between the mountain ranges of Cuilco and La Libertad, Huehuetenango. Most of these families have planted Caturra traditionally, as well as some Bourbon and Typica—varieties well adapted to these mountain peaks.
The families have established an excellent rust control program and careful picking and processing procedures, which have enabled them to export their coffees at specialty grade instead of selling to intermediates, as is common in the region.
After depulping the fresh cherries, the coffee is allowed to ferment in water to begin breaking down the sugary mucilage clinging to the parchment surrounding the inner bean. After about a day of fermentation the coffee is washed with fresh water to stop the fermentation process and dried prior to export. The washed process highlights floral and citrus flavors and results in a clean, sweet flavor profile.