Review: Guatemala Antigua Finca La Folie From Tonx Coffee




  • The Coffee

    Beans: Guatemala Antigua Finca La Folie
    Roaster: Tonx Coffee

    I have one thing to say about Tonx Coffee — If you have not tried their coffee you are missing out on some freakin’ great coffee.

    Okay. I’m done.

    Equipment/Brewing Method

    Brew Method: Clever Dripper
    Grinder/Grind Size: Baratza Virtuoso Preciso – Dial 26
    Bean/Water Ratio: 23/340g – 1 minute steep

    Notes:
    Sweet and juicy with an overall clean body. Notes of burnt caramel, fruitiness like cherries, and an overall pleasing sweetness which can be found as well. A juicy coffee that gets even juicier when over ice.

    Sweet, clean, nicely juicy, layers of melon and milk chocolate ~ Tonx Coffee

    Verdict:
    This was an interesting coffee to drink. I had some trouble deciphering one of the notes I was tasting in the beginning. It was driving me nuts because I know I’ve tasted it before in other coffees, but it wasn’t until now that I realized what it tasted like….

    BURNT CARAMEL.

    I was excited when it finally hit me. Only took me this long though.

    Overall, I found this coffee to be simple and straight forward, but I loved it for the burnt caramel oddness and the slight overly sweetness this coffee carried.

    A simple coffee perfect for a Summer day. Thought it’s too bad Summer is over now.

    Score:
    90/100 pts

    More Info About This Coffee

    Region: Guatemala
    Varietal: N/A
    Processing: N/A
    Altitude: N/A
    Harvest Season/Date: N/A
    Cost: Sold Out



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    September 27th, 2011 | Jamie | 3 Comments | Tags: , , ,

About The Author

Jamie Ferguson

From sunny Sarasota Florida, Jamie Ferguson has been drinking coffee since a very young age. Jamie is just your average jane who has a serious addiction to coffee, but more so has a bigger love for the heart, and the dedication that is put into growing, processing and roasting coffee. Come and join the adventures...

  • Drew

    I love Guatemalan coffee—it’s always so unique, varying in flavor from farm to farm, from year to year. I did a review about two Counter Culture coffees from the same farm in Guatemala, but grown at different altitudes—even then, I was amazed at how radically different the two tasted from each other.

    • http://thecoffeeadventures.com Jamie Ferguson

      That’s why coffee intrigues me so much. It isn’t just the roast level that changes flavors but all those other factors such as region, altitude, processing, and so on.

      I’ve always been a fan of Guatemalan. Every coffee I’ve had has been unique and just plain delicious.

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