|Roaster Location:||Fort Bragg, California|
|Coffee Origin:||Huehuetenango growing region, northwestern Guatemala|
|Review Date:||November 2005|
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.
This review originally appeared in the November, 2005 tasting report: Still Tastes Good: Guatemala and Chiapas