Fresh from the Roaster: October
From time to time some very unique and beautiful coffees slip through the cracks of a competition as large as Cup of Excellence (CoE) because of variance in roast degree or other such factors. Finca Trinidad is one such coffee that did not make the final jury selection for the Guatemalan CoE auction this past July. The first axiom of sensory analysis (taste, smell, etc.) is that it is subjective and highly influenced by environmental conditions. Even as trained and calibrated coffee tasters, there is no certainty that compelling coffees will not be glanced over and forgotten. Luckily, we were able to restore Finca Trinidad from anonymity and, hopefully, create a legacy.
Finca Trinidad (which means Trinity) is a beautiful 10 bag Guatemalan microlot that comes to us via a unique opportunity from specialty coffee
importer and coffee producer Edwin Martinez. Over 70,000 coffee producers in Guatemala submitted their coffees to the preliminary selection of CoE. Edwin cupped and then purchased 14 lots that just
missed the cut for the final international jury selection, explaining, "some of these coffees are extremely distinctive and break the mold for
typical characteristics of their region and others are a solid and
exceptional representation of something very characteristic and
exemplary of its region." I was lucky enough to cup them all, and snag what I believe to be the best of group.
Finca Trinidad itself is located in San José Pinula, a city in the mountains just outside of Guatemala City. Grown at an altitude of 6000 feet, this coffee is considered a strictly hard bean (SHB), meaning that the coffee cherry took its time to develop, lending a compact, elegant, soft mouthfeel and a very refreshing guava-like sweet acidity.
A relationship starts with interest and willingness to invest, and could take years to become stable and symbiotic. I hope that you find this coffee as compelling as we do.
Finca Trinidad itself is located in San José Pinula, a city in the mountains just outside of Guatemala City. Grown at an altitude of 6000 feet, this coffee is considered a strictly hard bean (SHB), meaning that the coffee cherry took its time to develop, lending a compact, elegant, soft mouthfeel and a very refreshing guava-like sweet acidity.
A relationship starts with interest and willingness to invest, and could take years to become stable and symbiotic. I hope that you find this coffee as compelling as we do.
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