Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.
Guatemala is one of my favorite Central American origins for coffee because of the unique profiles of coffee that can come from the single country. Its various microclimates create very different growing conditions for the coffee and result in very different coffees. Huehuetenango, the region where this Guatemalan coffee is from is known for its fine, intense acidity and full bodies. With that context in mind, I was excited to try my first coffee from Palma Coffee.
The coffee begins with a creamy, chocolate fragrance that was sweet and full of orange notes. In the flavor the orange (and generally citrus) carried through, as well as the chocolate and overall sweetness. I was expecting some acidity given the region, but even with that context I was surprised by the strong citrus acidity that carried through the entire sip. The coffee has a medium to full body that was generally smooth, but with some slight sharpness. The coffee was very balanced and had a nice sweetness that reminded me of orange-flavored dark chocolate. The coffee worked really well as a flash brewed iced coffee where the acidity and orange citrus notes really shined.
Wei Wei was an intensely bright, yet balanced coffee full of citrus and chocolate notes. It was delicious and a great first experience with Palma Coffee.