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87

Thanksgiving Coffee

Mayan Harvest Breakfast Blend, Organic Fair Trade

Roaster Location: Fort Bragg, California
Coffee Origin: Huehuetenango growing region, northwestern Guatemala
Roast Level: Medium-Dark
Agtron: 39/51
Review Date: November 2005
Aroma: 8
Acidity : 7
Body: 8
Flavor: 8
Aftertaste: 7

Blind Assessment: A rich and vividly fermented fruit dominates. The cherry-toned ferment is overlaid by a cedary roastiness in the aroma. In the cup the ferment deepens toward a dark chocolate and brandied cherry, but also displays a distracting pine or rosemary pungency. Smoothes out toward a cleanly rich chocolate in the short finish, though slightly astringent in the long.

Notes: Produced by the GUAYA'B Cooperative of small-holding Mayan-Quiche farmers in the admired Huehuetenango growing region. Certified organically grown and certified Fair Trade, meaning it was purchased from small-holding farmers at a "fair" or economically sustainable price. One of the country's groundbreaking socially and environmentally progressive roasters, Thanksgiving aimed to combine coffee quality with social and environmental responsibility long before the latter preoccupations became fashionable. Visit www.thanksgivingcoffee.com or call 800-648-6491 for more information.

Who Should Drink It : Lovers of roughly sophisticated beverages: grappa, retsina, mescal.

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This review originally appeared in the November, 2005 tasting report: Still Tastes Good: Guatemala and Chiapas

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About the Author: Kenneth Davids

Kenneth Davids is a coffee expert, author and co-founder of Coffee Review. He has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies over five editions. His workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents.

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