This coffee was roasted in a PID'd Sirocco "fluid bed" hot air roaster and was cupped blind against other coffees including a control sample. After cupping, it was tasted as a brewed coffee and espresso extraction. For more information on my sample roaster and method, see our reference page.

Click here for an introduction to these coffees.

This coffee comes from an area just west of Lake Atitlan and is produced by the Pasajquim Community (Communidad Pasajquim) based in the municipality of Santa Clara La Laguna and recently reorganized 4 years ago. This area is thought to have the blessing of the "Xocomil", a convergence of warm Pacific winds with the cooler winds of Lake Atitlan affecting the microclimate of the area and, it is said, having a positive influence on the coffee crops in the area.

This coffee is beautifully prepped and its dry fragrance has an attractive smoky underpinning that presents itself in the wet aroma and in the cup, a bit reminiscent of Guat Cobans. Perhaps this could be better described as a cedar-like element in its flavor profile that is not at all off-putting and in fact, together with hints of chocolate, caramel and a slight raisin-like quality, creates a distinct personality for this coffee. In addition, this coffee had the most aromatic break(ing of the crust) of all three coffees reviewed. The coffee has crisp acidity, fine balance and is rather full-bodied.

It faired well in the brewed cup, roasted through full city, and made a reasonably acceptable single origin espresso, though its forte is as a brewed drink.

Dry Fragrance: 4.4
Wet Aroma: 4.4
Flavor: 7.6
Finish: 7.7
Acidity: 7.7
Body: 7.7
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TOTAL (subtotal + 50): 89.5

• Lighter Roasts: Excellent as a brewed drink.
• Darker Roasts: Taken through the start of 2nd crack, it has attractive cedar-like qualities with hints of caramel and chocolate.
• As Espresso: Acceptable.