This offering comes from Guatemala's San Marcos region, which features volcanic soils that give coffees grown here citrus and floral notes that are pretty unique to this area.
San Marcos is the country's western-most growing region — and also the warmest and wettest, due to its proximity to the Pacific Ocean. The soil is heavily influenced by Tacaná and Tajumulco, the latter of which is, at nearly 14,000 feet, the tallest volcano in Central America.
Ubaldino Edilser Mendez Vasquez (pictured) is among the producers who contribute to this lot, many of whom also grow bananas and avocados. After the harvest ends in March, coffees are depulped, fermented for 18-24 hours, washed again and dried on concrete patios or raised beds.
We taste notes of orange and honey and roast it to a level approaching medium. We note the coffee's smooth, buttery mouthfeel and long finish.
