This is a guest review by Claire Iris. If you’re interested in writing guest reviews for A Table in the Corner of the Cafe, feel free to contact me. By nine in the morning it had already reached 83 degrees in my top ﬂoor apartment. The cross […]
This is a guest review by Claire Iris. If you’re interested in writing guest reviews for A Table in the Corner of the Cafe, feel free to contact me. Calling all hippie, liberal, pinko, commie, non-comformist new-agers, this is the coffee for you. It is organic, farmed […]
On my tour of micro roasters of the rose city, I came upon EXTRACTO in Northeast Portland. Inside customers were typing away on their laptops, decorative cappuccinos sat beside them on the wooden tables. But what really had me interested was the roaster in the back. The machine and the beans and the tools were all right there for me to see!
I grabbed a cup of their Burundi, Africa and let my eyes drink in the process while I chatted with Chris, one of the roasters there. On the counter were about a half dozen different coffees. I looked them over and picked up a bag of Guatemalan from Finca Vista Hermosa. Lurking in the back of my mind I had heard the name before. As it turns out FVH is on the list of great coffees, winning the Guatemalan Exceptional Cup Award several times, and 8th place in the 2007 International Cup of Excellence.
I invited my friend over for the ﬁrst tasting. She is a fan of Guatemalan coffees, so I had been saving it to try with her. Upon the ﬁrst sip our eyes both lit up.
“Delicious!” she declared.
Farm: Finca Vista Hermosa
Cultivars: Bourbon, Caturra, and Catuaí
Elevation: 1,280-1,950 meters
Region: Agua Dulce, Huehuetenango in northwest Guatemala
Processing: Depulped with water, naturally demucilaged in concrete tanks
Washing: Naturally washed in concrete channels
Drying: Naturally sundried on patios
FVH has a full mouth feeling. It coats your palate with complexity, more like you’re eating a rich meal than drinking a cup of coffee. It has a sweet side, a very mellow acidity, and slight herbaceous ﬂavor. There were so many aromas coming from the coffee that when I was trying to ﬁgure out how to describe it I was literally searching around my kitchen to match them with other ﬂavors I knew. At one point I was even switching back and forth between the smell of the fresh grounds and Middle Eastern curry powder. I came down to the tastes of roasted peanut, chocolate, butter, and string bean. Like an oil painting, the lines of ﬂavor blur together to form a smooth, clean cup.
I tried FVH out of the Melitta and the Hario pour-over – I prefer the Melitta. It lets in more of that sweet chocolaty and nutty ﬂavor, and the longer brew time seems to spell out a better mix of ﬂavors. The Hario pronounced the acidity too much.
I highly recommend it with gouda cheese. I tried it with a young smoked gouda and a ﬁve year aged gouda and both were great pairings. The cheese gives it the taste of cafe con leche, where the coffee takes on an extra sweetness without any sugar added.
the bottom line:
Drink this coffee. It has so many ﬂavors and an amazing smoothness, that it meets the tastes of coffee drinkers regardless of what coffee growing region you prefer. Find it and drink it.
Also read Drew’s take on the farm’s coffee.
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Claire hails from Portland, Oregon where coffee is a natural substitute for blood. In an effort to explore more of the United States she moved to Galesburg, Illinois to attend Knox College, earning a B.A. in International Relations and Creative Writing.
She works at Peet’s Coffee and Tea and dreams of someday being a super buff coffee roaster or a worldly coffee buyer. For now though she is content to sip from her goat mug and read zines
Happy Cinco de Mayo! Celebrate the Mexican army kickin’ Napoleon’s butt 150 years ago, with Patrón’s XO Cafe, a coffee-ﬂavored tequila. Francisco Alcaraz, Patrón’s master distiller is credited with this blend. The spirit starts with Patrón’s, 100% agave and 70 proof Silver tequila. This is blended with the […]