REVIEW: Cravens Guatemala Fraijanes

Filed in ReviewsTags: Coffee

Cravens Coffee

Roast
Dark
Aroma
9
Acidity
7
Body
7
Flavor
8
Finish
9

Roaster’s Description:

The roaster rates this blend as Dark Roasted, Smoky Characteristic, Medium-Bodied, and describes it as follows:

On the Fraijanes (pronounced free-haan-ays) Plateau, east of Guatemala City, this smoky, spicy, sweet varietal flourishes in the deep rich volcanic soil of the region.

Review

Ever since discovering the amazing Earth and Sky organic blend, my regular coffee deliveries have come from Craven's Coffee. Recently, I decided to try another of their offerings: Guatemala Fraijanes.

RoastDark

 
Dark

Dark roast, very nice, even color. Evident oil on the freshly roasted beans, which give off a wonderfully (but not overpoweringly) charcoal aroma.

Aroma9

 
9

Average aroma; pleasant, balanced; earthy and smooth, with vanilla hints.

Acidity7

 
7

Average acidity; bright, but not especially dry.

Body7

 
7

Moderate body; almost unassuming - but by no means detrimental.

Flavor8

 
8

Average flavor; balanced, but not particularly complex. Curry-like notes of perhaps cardamom or cumin. Smoky aroma gives way to a slightly chalky flavor; earthy aroma reveals delicate floral hints.

Finish9

 
9

Noticeable finish. Not particularly long-lasting, but pleasant, clean aftertaste.

Overall40

 
40

The bag indicates that this varietal comes from Finca Vista Hermosa, which is a high-quality cooperative in the Fraijanes sub-region of Huehuetenango and a coffee region that is often overshadowed by the Antigua coffees, but which is increasingly receiving the respect it deserves. Consistent descriptions of Fraijanes beans may remain elusive, but the quality of the end product certainly isn't. Craven's Guatemala Fraijanes is a pleasant, easy-to-drink coffee that nicely exemplifies the best of Central American beans.

Review Notes:
I use my personal rating system, to attempt to review coffees against a common standard. I attempt to review coffees as close to roasting as possible, and review coffees based upon press-pot brewing.