Quiet Distinction: Coffees of Guatemala

Aroma and flavor are lush yet crisply authoritative. Tartly sweet notes of berry and lemon, white floral notes and a hint of milk chocolate in both aroma and cup. Buoyantly juicy acidity, syrupy mouthfeel, long, sweet finish with continued suggestions of berry and milk chocolate.

Deep and sustained complexity in the aroma: pruny fruit, dark chocolate, citrus, molasses, cedar. In the cup the tone lifts and a crisper, more wine-like fruit dominates: citrus, tart berry, carrying directly into a long, resonant finish. Very rich acidity, lightly syrupy mouthfeel.

A sweetly bright yet balanced cup. The acidity is delicate yet penetrating, the mouthfeel light, smooth and silky. Orange, honey, flowers and a hint of milk chocolate in both aroma and cup.

Deep and rich, with a pungent dark chocolate and nut complex dominating aroma and flavor. The acidity is particularly complex and pleasing: fluent, buoyant, delicately bright but rich. A pronounced bittersweet, chocolate-infused, fruit-like character lingers deeply into the finish.

In the aroma, sweet fruit dominates, complemented by a crisp, roast-influenced cocoa note. The fruit turns more pronounced and multifaceted in the cup, displaying sweet hints of berry, black currant and orange with a continued cocoaish undertone. Bright but balanced acidity, silky mouthfeel. Flavor softens but persists in the finish.

Layers of sweet hazelnut, aromatic wood and caramel in both aroma and cup. As the cup cools, orangy fruit and floral notes become more pronounced. Rich acidity, full body. A slight walnut-like astringency complicates the generally sweet, floral-toned finish.

Complex, finely modulated aroma with great sweetness and range: orange, nut, pear perhaps, with hints of flowers at the top. In the cup balanced acidity, round, syrupy mouthfeel. Aromatics simplify a bit, but remain sweet and cocoa-toned. Flowers and orange in particular persist into the finish.

Balanced, complete coffee with a straightforward aromatic complex persisting from aroma through finish: peach, citrus, flowers, complimented by a delicately sweet chocolate. Rich acidity, syrupy body.

A gently roast-influenced version of the classic Antigua cup: flowers, nut, pear-like fruit and cocoaish chocolate hints in aroma and cup. Richly roast-rounded acidity, syrupy body, very slight heaviness in the finish.

Sweet-toned fruit in aroma and cup, complemented by complex layers of citrus, butterscotch and pungent aromatic wood. Gently bright acidity, silky mouthfeel. Simplifies in the finish, though hints of nut and chocolate persist.

A darkish roast turns an apricot-like fruit toward a deep, raisiny dark chocolate in aroma and cup. Round, muted acidity, smooth mouthfeel, resonant finish.

Sweet and intense – stone fruit and honey complimented by silky milk chocolate. Fruit- and floral-toned acidity, medium body and a deeper chocolate-like sensation in a finish marked by a touch of drying astringency.