Guatemala Los Conejos Hot Anaerobic

Milk Chocolate, Lemon Meringue, Brown Spice, Dry

Finca Los Conejos is the producer of this lot. The farm is sits in Santa Rosa, Guatemala, and it's planted with Red Geisha, Yellow Bourbon, Red Pacamara, and Mundo Novo. For this lot, the Los Conejos folks created a blend of Yellow Bourbon and Mundo Novo and put it through an infinitely hip-sounding processing method—Hot Anaerobic. The coffee spent its Anaerobic phase under temperature regulation before moving on to a washing step, and finally a period of shade drying on racks.

Milk chocolate headlines this cup. It’s got a thick vibe and the type of nostalgic graininess that recalls an old school candy bar. Not to be overly sweet, the brew also packs some citric acid. There's lemon meringue to be had, which acts as a nice balance against the chocolate. A helping of brown spice also makes an appearance, but the most notable cup aspect is its dry quality. It recalls tannins, but it’s not tannic. It’s suggest grit, but there’s no texture. The best way to think about it is as a natural extension of the graininess of the chocolate. When you eat a milk chocolate bar, it feels thick, in some cases almost tacky. So it is with this brew. It’s an unusual drink that way, even if many of the notes it hits land in the classic category.

• Region - Santa Rosa, Guatemala
• Farm - Finca Los Conejos
• Altitude - 1,600 MASL
• Varietal - Yellow Bourbon, Mundo Novo
• Processing - Hot Anaerobic

Best for: 

• Pour Over
• French Press
• Drip Machine
• Aeropress
• Single Origin Espresso