/ck/ - Food & Cooking

I opened the last Penazzi coffee, the Guatemala Huehuetenango.

It’s a curious coffee, the beans are big, very dense and there’s a lot of resistance + static when I grind them in the JX Pro.

The bag says that the main flavours are: raisins, ripe fruit (acidic) with medium body and wine notes.

At 1.7 rotations I got the clear acidity hitting me at the first sip, it was medium-low, but it was sharp, then the flavour evolved into figs, raisins with a clean finish, little persistence but pleasant at the end.

I made afternoon my single cup now and I decided to boost the acidity by going coarser at 1.8.8 rotations and the cup was more pleasant because the acidic notes were broader and less crisp, they were mole silky, it almost felt like white wine, then I got all the other flavour and extra sweetness.

Overall, I liked this coffee but I need to get used to the acidity more because I always expect full bodied cups, but that’s what happens when you drink Italian coffee for 15 years.

Thanks to Alberto for the great coffee and variety of flavours at an attainable price, also thanks for the memes.

Now it’s time to look to other roasters but I will be back for more.