|Review Date:||July 1997|
Almost everyone remarked on a complex sweetness in this medium-bodied Huehuetenango. Some characterized the sweetness as chocolate-toned; others as caramel. Two assigned the sensations to that tantalizing cusp between chocolate and fruit. Most found the acidity sufficient to enliven the sweetness ("bright, pleasant, intriguing"), but one cupper complained that the acidity was disappointing and another that it was "puckery." There was an unusually wide range of response to body. Assessments ranged from light to (emphatically) heavy, with a consensus somewhere between medium and full. Perhaps our palates were confused by the pervasive sweetness, which can read as weight.
Complex sweetness makes this an interesting coffee with bright acidity. Originally reviewed by a panel as a green coffee.
Who Should Drink It
Complex sweetness makes this an interesting coffee, though hardly a complete one.
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This review originally appeared in the July, 1997 tasting report: Guatemala Coffees