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Way Way Tango

Tastes Like:
A good ol' cup of joe. Oldskool coffee, but in a newskool kinda way.
Big, bold, with a creamy body. Quality dark roast. No char. Yeehaw.

Born in:
Honduras - Region Comayagua
Altitude 1250-1450

Process:WashedAcidity:MediumFarmed by:Three groups, totaling 136 smallholder farmersVariety:Lempiras, Caturra, Catuai, IHCAFE 90, Catimor
Feb '20

Let's get real for a minute.

The first thing that the importer of this coffee points out is that it comes from one of the few non-volcanic coffee producing regions of Guatemala. Once upon a time, we had the opportunity to visit Guatemala and hike up the side of an active volcano. This did not seem like the ideal place to grow anything. For lack of more poetic terminology... the ground was really f*cking hot. But, coffee farmers actually love the soil that is nearby volcanos, primarily because it is young and full of nutrients. So this coffee is a bit different than others that you might get from Guatemala. And we think different is great.

These beans come from a small operation, primarily supplied by just three farms located in the Huehuetenango region at an altitude of around 1,750 meters above sea level. The shade grown coffees are fertilized with organic products, even including decomposed coffee pulp that is left over from the wet mill process. The local water springs are protected with vegetation, keeping them void of contamination and back in the day, they weren't even able to transport anything in and out of the region without the use of horses. Let's just say, things done on these farms are real old school, and real good for the environment.

Harvest is in late January and the coffee is all sun-dried, keeping with that natural tradition of the region, dropped to a moisture level of around 11% before export to our friends here in the US. The flavor is like halloween. Creamy milk chocolate, smooth caramel, and just a tint of red apple acidity to balance it through. Given the lighter, sweeter character of this coffee, we roast it to a medium level, enough to allow those pleasant, toasty maillard notes to come through, but still allowing the natural essence of the coffee to be the star.