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Guatemala - Huehuetenango - FTO - ASOBAGRI

September 23, 2009
Bob

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.

The ASOBAGRI Cooperative (Asociacion Barrillense de Agricultores) is a 650-member, 20-year-old association founded by K’anjob’al Mayan coffee farmers who cultivate their shade-grown, Caturra and Bourbon coffees at altitudes of over 5000 feet. They are also deeply involved with community development, literacy programs and other educational efforts, health care projects, investment programs and much more.

The coffee they produce is squeaky clean with lightly floral dry fragrances and classic Central wet aromas coupled with buttered toast. In the cup the coffee is slightly less than medium-bodied with the expected milk chocolate mid-tones but also with a kind of basmati rice nuance - a kind of savory quality that lasts through the rather long finish. The coffee has ample acidity and good balance.

It is well-suited to all types of brewing (drip, siphon, French press, etc.) roasted light up to full city (first snaps of second crack), but was not quite complex enough to hold its own as an espresso drink.

Dry Fragrance: 4.3
Wet Aroma: 4.3
Flavor: 7.8
Finish: 7.8
Acidity: 7.7
Body: 7.5
_______________________________
TOTAL (subtotal + 50): 89.4

  • Lighter Roasts: LIght and mildly floral.
  • Darker Roasts: Does well up through the start of 2nd crack with savory qualities and a long finish.
  • As Espresso: Somewhat uninteresting.

 

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UPDATED: September 30, 2009