|Guatemala OrganicGrown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms have more local Organic Certification than the Coban -El Tirol Estate (Aurora Lot)
||Alta Verapaz, Coban
||FincaSpanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill. A Finca does not necessarily have a El Tirol
|ProcessingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes).:
||Early November 2005 Arrival
||0 d/300gr, 16-17 Screen
||BourbonA coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon, originally grown in Brazil. It was developed, CaturraCatimor is a broad group of cultivars derived from a Hibrido de Timor (HdT) and Caturra cross, highly productive, sometimes with inferior cup flavor. The main issue is the Robusta content in HdT, although this, Red CatuaiCatuai is a high-yield Arabica cultivar resulting from a cross of Mundo Novo and yellow Caturra. The tree is short, with lateral branches forming close angles to the primary branches. It is robust and can
|Dry Fragrance (1-5)
||Notes: Coban has everything going for it, except the rain. Ask anyone who has traveled in Guatemala about Coban, and superlatives about the lush cloud-forests and extraordinary wildlife will follor. But Coban is an incredibly rainy environment year-round, rain being a big problem for the patio-dryingPatio-drying is a term to indicate that a coffee was dried in the sun after processing, on a paved or brick patio. Drying in the sun is the traditional method and is slower and more of coffee. Coffee also benefits from a dry season in the yearly cycle of growth for the coffee tree, and growing coffee in a wet environment takes more care, more pruining, and more knowledge to avoid fungi and plant disease. Coban coffees have historically been tainted in the processing, tinged with wild slightly moldy flavors. Furthermore, Coban is also a remote (and lush, and beautiful) area, remote in terms of transporting coffee to the port, far away from the capital Guatemala City. Great coffee can be ruined in so many ways, and I think that’s what happens to carelessly-processed Cobans. El Tirol is something different. It’s actually a pair of sister farms, El Tirol proper and Aurora, located in the Alta Verapaz departmentA Department is the term used in some Latin American countries for a State or County. For example, Huila Department is the state in the South of Colombia. of Coban. The average altitude of the Alta Verapaz zone is 5000+ feet, and rainfall is 2,500 millimeters distributed evenly throughout the year. (That’s 98.42 inches per year, Gringo!) El Tirol EstateA "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does not necessarily have a mill. (And Finca processes all the coffee for both farms from start to finishSimilar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We combine these to form the "final flavor. That means they control the quality of their coffee from start to finish without intervention; a good thing. The coffee must be mechanically dried (you just can’t patio dry in Coban without ruining coffee). The cup … aromatically sweet, sweet spice, fruitedIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two (slightly wineyA taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East African specialty coffees as well as in fruit), lighter bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing (heavier as cup cools), and the fruited aromas follow through in the cup flavors. There’s good intensityWe have a simple scale to rate intensity in our coffee reviews, from Mild to Bold. Low intensity does not mean low quality!: We have a simple scale to rate intensity, from Mild to Bold. in the finish, a lot of “follow through” on the palate which shifts from sweet fruit to milk chocolateA general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of chocolate. But what type? There are so, with a hint of pleasant smokiness in the finish. It’s hard for me to pin down the fruit; in one cupping is was like the cherryEither a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or referring to the fruit of the coffee of the coffee tree itself, and next time it was Fruit Loopy (not artificial-tasting though!), a combination of tropical fruit. There’s a more pungentRefers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often called "spicy", meaning a sharp or biting character, but not unpleasant. Bittersweet tangy roast flavors, bitterBitterness is one of 5 basic tastes: Sour, Sweet, Salty, Bitter and Umami (savory flavors). There are many types of bitterness, hence not one avenue to tracking down its source. Bitterness as a positive quality chocolate to the cup which develops around Full City+ roastA roast slightly darker than Full City. At Full City+, the roast is terminated after the first few snaps of second crack. The main cue that distinguishes the difference between the Full City (or FC) stage if you prefer a darker roast “interpretation” and a good “rounded” cup profile in the dark stages too. I cupped this against four other Organic Guatemalas in the same offering (La Laguna, Bella Cruz, Nueva Armenia, as well as 2 from San Marcos area) and it came out as the strong front runner. This lot is a special late crop harvest, our 2nd lot of El Tirol of the year. In other words, we are not selling old coffee from early in the season! The Aurora Lot, as they call it, cupped out really well, fresh, fruited, and will hold its chracter without traces of old, baggyThe flavor of coffee that has been stored for too long, it has absorbed the flavor of whatever it has been stored in. : Coffees that are held for too long run the risk of flavors through new cropRefers to fresh shipments of green coffee within the first month or two of the earliest arrivals ... not quite the same as Current Crop, which means the most recent harvest. As a stable dried 2006 (May-June arrivals).
|Wet AromaIn cupping, wet aroma refers to the smell of wet coffee grinds, after hot water is added. It can involve smelling the "crust" (floating coffee grounds) on the coffee, as well as "breaking the crust", (1-5)
|BrightnessA euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee. A bright coffee has more high, acidic – AcidityAcidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may (1-10)
|Flavor – Depth (1-10)
|Body – Movement (1-5)
|Finish – AftertasteAftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while it leaves the mouth. Also see Afternose. (1-10)
|Cupper’s Correction (1-5)
||Intensity/Prime Attribute: Mild – Medium Intensity/ Fruited
||Roast: City+City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack starts in the 395 to 405 degree/ Full City+. A versitile coffee for sure, it can be kept quite light (even City) or taken into the 2nd a little bit.
|Score (Max. 100)
||Compare to: Coban is unique among Guatemalan coffees for the quality of the fruited flavors and secondary flavor subtleties.