FLAVOR NOTES:
Chocolate, Toffee Nut, Grand Marnier
PRODUCER:
Francisco Florencio Mendez
REGION:
Chichimes, San Pedro Necta, Huehuetenango
VARIETAL:
Bourbon, Caturra, and Catuai
PROCESS:
Washed
ELEVATION:
1450-1800 meters
El Barranco is produced by Francisco Florencio Mendez high in the mountains of San Pedro Necta, Huehuetenango, near the Mexico border. He operates his farm with the help of his brother and father, whom both have neighboring farms and share a central wet mill. Christian and Katie met Francisco while stopping for a soda after visiting the farm we worked with last year. Francisco and his father gave them a tour of his farm, showing them his great passion and drive to produce an expectional coffee. Later that day, while blind cupping 30 coffees from various farms in the region, their two favorite selections were both produced by Francisco. It is an honor to bring his coffee in this year and begin a working relationship with him.
El Barranco's chocolate tones range between various confections such as toffee nut blondies, macaroons, and baker's chocolate with overtones of cherries and soft, sparkly citrus. This coffee is surprisingly balanced with heavy, rich tones of chocolate and nut and light, sweet fruit. It is the perfect coffee for an afternoon treat or pairing with fine pastries.
