Almond • Brown Sugar • Floral • Red Apple
Origin: Guatemala • Variety: Purpura • Process: Washed
Day ten. Da da da.
Today’s coffee is Guatemala El Socorro Purpura — a naturally occurring mutation first discovered at El Socorro in 2008, then carefully propagated. Grown at high elevation under shade and processed washed, this lot is described as offering tropical fruit aromatics, layered berry sweetness, and a tannic black tea finish.
That’s a lot of promise in one paragraph. Let’s see what shows up in the cup.
Dialing In
The beans are fairly light, which tracks with the washed, high-elevation profile. Started at zero, expecting it to be too thin — but surprisingly, it wasn’t far off. Settled quickly around a negative one.
First pulls went over ice, Americano-style, followed by a hot shot.
Right away, there’s a noticeable floral aroma coming off the grinder.
Hot Shot: Nutty and Floral
Hot, this coffee leans nutty — but not almond. More like that generic “nut” flavor you get from Brazil nuts in a mixed bowl. There’s sweetness, some acidity, and a definite floral lift, but the red apple note feels like a stretch.
It’s pleasant, balanced, and clean, though not especially bold. The acidity is present but controlled, and the finish is smooth without much bite.
Perfectly fine. Respectable. Not loud.
Over Ice: Where It Clicks
Over ice, this coffee changes completely.
The acidity drops off fast, replaced by sweetness and a strong iced-tea character. Floral notes come forward, the cup feels rounder, and the tannic black tea finish finally makes sense.
It’s not as aggressively tea-forward as the Uganda earlier in the calendar, but it’s clearly playing in that lane. Sweet, refreshing, and very easy to drink.
Verdict
Guatemala El Socorro Purpura is solid hot, but excellent over ice.
Floral, sweet, and tea-like when chilled, with the acidity softened just enough to let the character shine. This one feels like a summer coffee pretending to be winter.
Day ten in the books.
Calendar still behind.
Coffee still flowing.
