Guatemala – Huehuetenango

Boqueroncito starts at 1,400 meters above sea level and tops out at just under 1,550 meters. While that’s not screaming high altitude for Guatemala, coffee is only planted up to about 1750 meters due to the colder climate here, which slows down the rate of cherry maturation, and aids seed density. This area, located in the Northern reaches of Huehue at the border with Chiapas, Mexico is called Cuilco.

This lot from the Boqueroncito farm is versatile, and quite sweet. The dry grounds have hints of bittersweet cocoa roast tones, and a note of raisins. Adding hot water brings on a saturated sweetness of buttery caramel. This is a superb drinking coffee, syrupy-sweet, and offers structuring acidity in the lighter roasts. City+ brews show immense sweetness, brown sugar, along with aromatic spice impression. As the cup cools, Boqueroncito opens up to layers of caramelized sugars, dried apple, cinnamon-laced cocoa power, and a zested lemon aspect that informs a pleasantly moderate acidity level. The coffee has incredible body in the middle roasts, lightly fruited, but deep chocolate roast flavors fill out the middle and finish. It’s a near-perfect single origin espresso in my opinion.

If that sounds like you’re type of coffee and you want to try another that’s a bit more punchy, try our Kenya!