NYC: Sparkling Guatemalan Coffees Coming Your Way

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The Guatemalan road trip continues in New York next week with two cuppings of the spectacular microlot coffees on offer from  Tostaduría Guatemalteca Lab (TG-LAB) and Mayaland Coffee. You may recall our write-up about the event when it took place in Portland, Ore., at the American Barista & Coffee School in August: Dan Griffin and Josue Morales—who is TG-LAB’s master roaster—brought a hefty bag of samples for Portland cafe owners, roasters, and baristas to try in a popular tasting event. If you missed the coverage of that, click HERE.

Now Josue and Dan are bringing the Guatemalan microlot show to New York for two nights: September 25 at 6 p.m., the tasting will take place at Third Rail, 159 Second Ave.; and on September 26 at 6 p.m., folks can taste these coffees at the Joe Pro Shop, 131 West 21st.

The invitation to the event at Third Rail. All baristas, roasters, cafe owners, and coffee professionals are welcome to attend this event, the one happening on Sept. 26 at the Joe Pro Shop, or both (the two events will be different).

The invitation to the event at Third Rail. All baristas, roasters, cafe owners, and coffee professionals are welcome to attend this event, the one happening on Sept. 26 at the Joe Pro Shop, or both (the two events will be different).

TG-LAB’s master roaster, Josue Morales will be introducing the coffees with specific information about farm altitudes, processing methods, and challenges facing each producer.

Mayaland Coffee is proud of the control it is able to maintain over the coffees it purchases from some of the country’s best and most renowned farms. By working under the model of keeping close tabs on everything from sourcing to storage and roasting, Mayaland Coffee is able to be in constant communication with the local farmers. The goal is to help producers increase their own farms’ quality and profitability, for the good of the country of Guatemala as a whole.

Josue says the cuppings in New York will be a little different from one another: The Third Rail event will find attendees separated into groups to assess aromatic perceptions of the coffees both dry and brewed, and Josue will walk participants through each coffee as they taste them.

Attendees to the Guatemalan tasting event in Portland were captivated by the insights Josue (pictured) shared about the microlots on the tables.

Attendees to the Guatemalan tasting event in Portland were captivated by the insights Josue (pictured) shared about the microlots on the tables.

The event at Joe will be more technical, and Josue will go into more detail on why the coffees taste the way they do. The attendees will discuss sugar content in different varietals, the way that translates into the plant, and the reasoning behind processing methods. The conversation will also cover picking, shading, and drying.
Here’s the line-up of coffees attendees to these New York cuppings will be treated to:
1. Finca Ceylan
Region: Atitlán
Botanic Varietal: Gesha
Washing-Drying: Artisanal by hand.
Cup Characteristics: orange notes with heavy spices.
2. Finca San Jorge
Region: Palencia
Botanic Varietal: Maracaturra
Washing-Drying: Washed and Raised Beds
Cup Characteristics: Strawberry and plums.
3. Finca Santa Isabel
Region: San Cristóbal Verapaz
Botanic Varietal: Caturra and Catuaí
Washing-Drying: Washed and Sundried
Cup Characteristics: Tamarind and raisins.
4. Finca Pancum
Region: Pochuta
Botanic Varietal: Typica Peaberry
Washing-Drying: Washed and Machine Dried
Cup Characteristics: Passion fruit and jamaican rose.
5. Coop Tomastepec
Region: Palencia
Botanic Varietal: Caturra and Pache San Ramón
Washing-Drying: Washed and Sun Dried
Cup Characteristics: Panela and Spices.
6. Finca Huixoc
Region: Huehuetenango
Botanic Varietal: Catuaí – Bourbon – Caturra
Washing-Drying: Washed and Sun Dried
Cup Characteristics: Chocolate and stone fruit.
7. Rincón Escondido
Region: Palencia
Botanic Varietal: Caturra
Washing-Drying: Washed and Sun Dried

Cup Characteristics: Pineapple and cherry.

Speaking from personal experience, these coffees were the bomb when I tasted them in Portland. If you’re in New York, I urge you to make plans to attend this event—you’ll taste some phenomenal coffees and enjoy a spirited conversation about the intricacies of producing, harvesting, processing, and roasting exceptional Guatemalan microlots.

About the Author

Sarah

Sarah Allen is co-founder and editor of Barista Magazine, the international trade magazine for coffee professionals. A passionate advocate for baristas, quality, and the coffee community, Sarah has traveled widely to research stories, interact with readers, and present on a variety of topics affecting specialty coffee. She also loves animals, swimming, ice cream, and living in Portland, Oregon.