The Santa Isabel estate is one of the most respected and consciencious estates in Guatemala. They are down in the Santa Rosa region, are completely organic, and even have a protected nature reserve on their farm. The coffee estate has been in the family for 4 generations, and quality and experimentation is their never-ending quest. In addition to their large main crop, they process a very small amount of Natural (Dry-processed) coffee each year, and it's very hard to obtain. It sells out the day it is announced. Natural processed coffee out of Guatemala is not something you're likely to find very often anyway, but this one makes me wish it was a more common practice.
My buyer visited the farm in February 2015. The natural processed microlot is the farmer's "baby" --- his pet project that he especially pours his love into.
So I really can't say enough good things about this coffee. It has a creamy white chocolate taste with strong raspberry aroma and a more subdued cherry taste. The floral notes of rose petals will wow you. You probably want to roast this bean light, like you would most Dry Process coffees, but the body holds up even in a light roast and the chocolate tones are most apparent and it's quite smooth and sweet. You also will notice some vanilla, and some fruit notes. However, it actually tastes great at any roast level. Even deep into the 2nd cracks, it's an amazingly sweet, subtly fruity french roast that stands off the table. This is the coffee everyone should be drinking while it's fresh -- until Ethiopians and Kenyans come back into season. The appearance of the coffee, as you might expect, is a bit varigated and ugly, but that's the nature of dry-processed coffee. Don't judge a coffee by its appearance. The green coffee actually smells incredible, we've nicknamed it "butterfinger coffee" because of the sweet aroma and color. The taste certainly has no defects... US arrival March 2016.
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