Blind Assessment

The acidity is pronounced, although more fruity and sweet than dry and brisk. Distinct chocolate tones nuance the fruit. The chocolate turns darkly prune-like in the finish, and lingers sweetly in the aftertaste. An attractive and ingratiating coffee, although the rather heavy body remains curiously inert under all the sweetness.

Notes

An attractive coffee, with a heavy body and sweet acidity. Decaffeinated by the European process, involving use of methylene chloride.

Who Should Drink It

People who want their Guatemala chocolaty, the way coffee myth says it should be. Chocolate tones are said to be a distinguishing characteristic of the classic Antigua coffees, not Huehuetenangos like this one from northwestern Guatemala, but here it is.

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