||Guatemala El Bosque Amatitlan Washed Decaf 2012
||Aldea Loma Larga Mountains, Amatitlán
A staple; a huge, special coffee we love very much and we are pleased to see it back for its fifth season. A massive coffee.
I already loved this coffee before I got to try it at El Bosque. I mean that I was truly blown away with how good it tasted. However, my first visit to the farm in January 2007 made me love it some more because I got to meet the fantastic people behind the coffee.
Don Roberto and his two brothers have tried to move away from generic commercial coffee by raising their growing and milling standards, and you can really tell in the cup. During another visit in 2009, I got talking to Francisco about the Bourbon and asked if it would it be possible to split the red and yellow beans to compare the results. Of course, I could only really ask them to do this for me if we bought all of the coffee, and we were delighted to do so. Nowhere else in the world will you be able to try this famous coffee using just the specific Red Bourbon varietal.
Julian Flores founded Finca El Bosque in 1932. The 14-hectare extension of land was planted out with Bourbon varietal coffee and grew over the next few years with the purchase of additional land. Julian Flores died in 1947 and his only son, José Eladio Flores, continued in his father’s footsteps. 1n 1970, Jose bought another 23 hectares and planted the same Bourbon coffee varietal. Since his death in 1996, a third generation has taken charge under the direction of José’s widow, Martha Stalla, and their sons Julio, José, Francisco, and Mario.
The first two generations cultivated and sold coffee in cherry form only. Now the third generation has taken care to innovate and build a plant for processing the cherries inline with strict environmental guidelines. They have also diversified into growing other plants for local consumption such as avocado, roses, and lemons, as well as a new grass innovation.
El Bosque farm is located on a hillside running parallel and a way off from the main road near the capital, Guatemala City. It may be jeopardized by urban development in future, but in the time we have been working with El Bosque prices and returns for the farm have made it a much higher concern for the brothers and they are very motivated.
Oh yes this is decaf, a mexican water decaf. The coffee is sent for decaffeination at the Mountain Water facility in Veracruz, Mexico. This unique non-chemical decaffeination process uses the clear pure waters from the highest mountain in Mexico, the Pico de Orizaba (known as Citlatepetl in the indigenous language) to gently remove the caffeine from the green beans.
In the cup expect sweetnes; smooth milk chocolate with a grape acidity that's very pleasing, with hints of cherry and apple, and a spicy blast on the back end. Delicious espresso, delightful brewed coffee, and a real all rounder.
Farm: El Bosque
Farmer: Flores Family
City: Municipality of Villa Canales
Region: Aldea Loma Larga Mountains, Amatitlán
Farm Size: 37 Hectares
Coffee growing area: 14 Hectares
Altitude: 1400-1645 metres above sea level
Processing System: Washed
This one is great at medium roast to medium dark. Anywhere after first crack and around 20 or so seconds into second.
"Quick Look" Guide:
Milk chocolate, grape, apple, cherry, spice.
Good Filter: Yes, Good Espresso: Yes
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