A Sweet Cup

Image credit: Sweet Bloom Coffee Roasters

Coffee: Augusto Castillo
Roaster:   Sweet Bloom, Lakewood, CO
Producer/Farm: Augusto Castillo
Origin/Region: Guatemala, Huehuetenango
Altitude: 1800  masl
Process: Washed
Varieties: Bourbon, Typica, Maragogipe, Caturra



Dry Fragrance: fruity, berries, cane sugar

Tasting Notes: Tart apple, dense chocolate brownie and nougat make a harmonious and structured cup with this coffee from Sweet Bloom. The mouthfeel is syrupy, smooth and lightly juicy. The lingering aftertaste is very pleasant and the tart apple acidity is the perfect counterbalance to the sweet brownie and nougat flavor profile. As it cools the apple flavor notes subside a bit but the tartness holds on with the sweetness - the mark of a very good coffee.

Note: Lot #2 is available as of this date for ordering online.

Brew recommendations: I brewed this on Kalita and Origami for a good cup but the best brew was on the V60 as it really popped the apple notes and gave a denser, sweeter profile. I recommend a brew ratio of 1:16, water temperature of 203 degrees F and #17 on the Baratza Encore grinder and a TBT of 3:15-3:30 mins.

Roaster notes:
The Castillo family has been producing coffee in Huehuetenango, Guatemala for over 100 years. In the last three years, Augusto and his father have taken over the stewardship of that century-long legacy. Their farms, Colomba and MiraCerros, are located on steep hillsides at over 5,000 feet of elevation. This altitude, along with Augusto’s skill and care in growing and processing, are creating some of the finest Guatemalan coffees Sweet Bloom has ever been privileged to share. When asked, Augusto says he loves the opportunity to grow coffee. “I love being able to provide jobs and the income people need to improve their lives. And Huehue is such a beautiful place, and it makes such beautiful coffee.”

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