Beyond 2001 A Coffee Odyssey

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    March, 2002
    February, 2002
    January, 2002
    December, 2001
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    August, 2001
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    June, 2001
    May, 2001
    April, 2001

       All Contents ©
     2000, 2001, 2002
     Doug E. Cadmus
          [nyah]

 
The Mystery Cup Challenge

 

Mystery Cup: Sample D...

Coffee D: Guatemalan Huehuetenango Finca Huixoc -- Washed: Huixoc (hwee-shock)
Estate is in the westernmost portion of the province of Huehuetenango, in the
mountains of the Sierra Madre, near the town of La Democracia along the Mexican
border. According to our green broker, "find Coban on the map, then go due west
until you hit the Mexican border, and Huixoc is right about there."

"Grown on mountain slopes as high as 6,500 feet, Guatemalan coffees are
among the most prized in the world. Our high mountain ranges, rich soils and
dependable rainfall pattern are perfect for the cultivation of specialty grade
coffee.

"Skill and precision are the hallmarks of coffee processing in Guatemala.
All of our coffee is handpicked and wet milled, and most of it gets hand
selected along the way. Our abundant rivers and streams supply even the most
far-flung of the 3,500 wet-processing mills scattered throughout the
countryside.

"Over sixty-one thousand Guatemalans cultivate coffee. Ninety-five percent
of them are small producers, most of whom process their harvest in cooperative
mills or individually with the help of their family. Guatemalans treasure
their traditions, and one of the most treasured is coffee. Growing coffee
comes naturally to Guatemalans. They have been growing coffee for the world's
most demanding markets for 150 years."

"Although all Guatemala's specialty grade coffee is grown high in the
mountains, we saved the 'Highland' distinction for Huehuetenango. The
region's magnificent Cuchumatanes mountain range has the highest non-volcanic
peaks in all Central America.

"Driest and highest of the three non-volcanic regions producing specialty
coffee, Huehuetenango is by far the most rugged and remote area in Guatemala.
Thanks to the dry, hot winds that blow into the mountains from the Tehuantepec
plain in Mexico, the region is protected from frost, allowing coffee to be
cultivated up to 6,500 feet.

"Highland Huehue has a good body and a marked acidity. It is aromatic with
a pleasant wine note." [1]

   [1] "A Rainbow of Choices," Guatemalan National Coffee Association (ANACAFE)
   brochure.

Cupping Results

Sample D is a coffee with a mild, mostly clean Central flavor, and a subtle but distinctly caramel finish. Its acidity tends toward bitterness [my own notes read creosote... but that may be an extreme view, shared perhaps only by GeeDub -- see notes, below.] The finish is subtle enough that a lone taster may miss it all together... it appears as you breathe over your tongue... as you would do when discussing your findings with a cupping partner. I find this coffee makes a super companion to Costa Rican Tarrazu.

Chart of cupping results.

Notable remarks:


"...a very very good Huehuetenango." 
--Jim Schulman

"I think I'm understanding mouthfeel more due to this coffee. It just lingered in my mouth. Yuck" 
--Gary Williams

"Flavor: caramelly. Finish: long and distinguished."
--Buck Turgidson

"My favorite of the lot."
--M-bob

Mystery Cup D: click to view full sized...
Roast profile
Map of Origin Origin Map
How We Voted

See Also: