Four Barrel Coffee
Guatemala Finca Injerto Pacamara
| Roaster Location: | San Francisco, California |
| Coffee Origin: | Huehuetenango growing region, Guatemala. |
| Roast Level: | Medium |
| Agtron: | 49/54 |
| Review Date: | March 2009 |
| Aroma: | 8 |
| Acidity: | 8 |
| Body: | 8 |
| Flavor: | 9 |
| Aftertaste: | 8 |
Blind Assessment
Intensely pungent fir, sweet nut and fruit aroma; leanish but smooth mouthfeel; sweet, balanced acidity. Complex flavors of aromatic wood, pine needles and berries with hints of black currant and flowers. The flavor turns toward cocoa or fruit-toned chocolate in the long finish.
Notes
Finca El Injerto is a celebrated coffee farm with exemplary practices and fields that are mostly planted in the heirloom Bourbon variety of Arabica. The Pacamara variety is a cross between the giant-beaned Maragogipe variety and Pacas, a Bourbon selection. This lot of Pacamara took first place in the 2008 Guatemala Cup of Excellence competition, where as a green (unroasted) coffee it placed first out of hundreds of entries, attracting a score of 93.68 from an international jury. Four Barrel is a cafe located in San Francisco's Mission District with an in-house roasting facility. Owned by former Ritual Coffee Roasters co-founder Jeremy Tooker and Duane Sorenson of Portland's Stumptown Coffee Roasters, Four Barrel currently has no website.Call 415-252-0800 for more information.
Who Should Drink It
Seekers of intensity and complexity in an award-winning coffee.
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This review originally appeared in the March, 2009 tasting report: San Francisco Bay Area Coffees: Dark and Beyond
