|Roaster Location:||Dallas, Texas|
|Coffee Origin:||El Quiche Department, south central Guatemala|
|Est. Price:||$12.75/12 ounces|
|Review Date:||January 2013|
Delicately lush, complex. Honey, prairie flowers, roasted cocoa nib, a hint of cinnamon bark in aroma and cup. Crisp but juicy acidity; syrupy mouthfeel. Flavor simplifies but the sweet, honey-toned finish still pleases.
Trapichitos is one of four mainly indigenous coffee producing communities that form the association called Ixil A’achimbal. The Trapichitos coffee is fermented without water for around twenty hours in wooden boxes covered with banana leaves, washed, and sun-dried on tables and tarps, a local variation on orthodox wet-processing, and one that seems to have a complex and positive impact on cup character. Visit
Who Should Drink It
Quietly exotic flavor and balanced structure in a light-roast presentation provides a satisfying variation on the Central America cup.
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This review originally appeared in the January, 2013 tasting report: Readers' Nominations: Trends and Successes