Over the last ten years, I've roasted and cupped countless small-farm coffees from the Huehuetanango and Quetzaltenango regions of Guatemala. I enjoy these coffees because they tend to be lively, flavorful, bold, and bright. This peculiar varietal from Finca Agua Tibia, however, is infinitely more delicate. Palo Alto Azul - literally translated as the "tall blue tree" - is a much more primitive process coffee; all sorting is done by hand, yielding subtle undertones and a mild acidity.

Guatemala is home to some of the most clearly "flavor-identifiable" micro-climate coffees in the world. This is due to the combination of young active volcanic soils, extremely high altitudes, bright direct sunshine, and early morning clouds. We also have the dense, early morning fogs, heavy dew, and steep mountainsides that create rare micro-climates. The result is a highly distinguished cup of coffee, with a quiet complexity. I truly love this coffee, and the Guatemalan currently on our shelves is among the highest quality from the region we have to offer this year.

Finca Agua Tibia is an old and well-established farm with high elevations and a sunny harvest season. And while this shade-grown varietal is stunning in its mellow, smooth flavors, very few bags of Palo Alto Azul actually make it to the United States. My own love of this coffee is colored by my preference for an acidity that's balanced by sweetness & nuanced by fruit. This is a rich cup with interesting spice notes and good acidic snap to it. I prefer a fully developed roast, bringing out deep, dark chocolate flavors.