|Roaster Location:||Acton, Massachusetts|
|Coffee Origin:||Huehuetenango growing region, northwestern Guatemala|
|Review Date:||November 2005|
Blind Assessment: This light-to-medium-roasted coffee is gently acidy with a floral and high-toned fruit character that quite simply represents the fresh, delicate taste of the coffee flower and fruit itself, carried with a roastmaster's tact from coffee to cup. The downside of this respectful roast is a slight, residual vegetal or tea-like character that some palates will find elegant and refreshing and others, well, too tea-like.
Notes: Huehuetenango averages some of the highest growing altitudes in Guatemala and produces coffees that many insiders prefer to the better-known coffees of the Antigua region. El Injerto is a farm respected for its sound ecological practices, extensive forest reserves, and traditional coffee varieties, mainly the heirloom Bourbon variety. Terroir is a recently established microroaster selling only elite single-origin coffees, no blends. It specializes in medium roast styles designed to foreground the character of the green coffee. Terroir is the creation of George Howell, one of the world's leading coffee visionaries. Visit www.terroircoffee.com or call 866-444-5282 for more information.
Who Should Drink It: Lovers of beverages that carry the sensations of a refined but only partly mediated nature into the cup.
This review originally appeared in the November, 2005 tasting report: Still Tastes Good: Guatemala and Chiapas