The Guatemala Nayo Ovalle was carefully roasted for you by Coava Coffee Roasters. This Fully Washed coffee was sourced from the growing region of Huehuetenango in Guatemala and was produced by Renardo Ovalle Vides at 1,700-1,900 meters. In the cup, look for well-rounded notes of orange, almond butter, and milk chocolate.
Balanced and decent flavor profile that isn’t covered by milk
Tasting notes were accurate, but not what I want in a coffee.
Using Aeropress (Hoffmann technique), I get the almond butter and milk chocolate every time. I can smell the orange after the grind but it's ephemeral in the cup. Still, really pleasant and neat combination.
Delicious, balanced, syrupy
Very enjoyable! Even more delicious with a little Splenda and a splash of milk. Would definitely recommend
Deliciously complex cup. Made with an aeropress at a 30:100 grind to water ratio. Fine grind and 198F water at 2 minutes then cooled to drinkable. Good both as a daily driver or enjoyable on its own. Almond butter comes thru and calms the bitter notes. Not typically a Guatemalan fan, but this roast impressed me.
My favorite so far!
I thought I was going to love this one based on the tasting notes, but it tastes so dark and more bitter than I want. I keep thinking I’m brewing it wrong, but I haven’t figured out how to dial it in.
Used mainly for pour over. Great overall taste profile, good overall body. Would like to try others like this with perhaps a little more punch of the tasting notes. I tend to like light-med roasts that are on the caramel side with maybe some interesting citrus notes shinning through.
Very smooth. We like this one!
Lighter and brighter than I expected.
Love this one as pour-over.
Toasted marshmallow & cereal. Reminiscent of lucky charms. Note of almond shortbread.
Warm, sweet, light acidity.
Very balanced and smooth coffee.
Flavor did not particularly stand out to me.
Didn't have a warm aroma or as smooth a taste as most of the others. Not bad, just not something I would reach for again.
A little subtle, a little dusty
* As a heads up with my review* please know that I'll continue to update as I sample different combinations to fully express these beans, to where my palate is happiest with them.
2nd brew notes:
Changed from 3 to 4 stars.
- I iterated after my first cup brew notes to make this 2nd cup in a way that would really extract all of the profile of this coffee. Good to know is I live at ~8k elevation. So all my changes mentioned below that I said I'd try, was done. Medium grind with burr, v60 with 205-209f long bloom (the head on the bloom was a gorgeous fluffy delight this time!). Will share bean weight I ground, gotta write that down.
I did longer timings in between pours to get fuller flavors, which also worked. This time this cup was 5x more enjoyable.
Even though this brew was way way more successful, it's not my favorite taste profile and my tongue feels/tastes bitter and chalky ~5-10 min after I finished drinking.
For me, it's not a breakfast coffee because of it's yummy yummy sweetness. This time prominent sweet cookie nose and taste of Brown-Buttery Rich Sweet-Cream Speculoos Amaretto like, which I can see the almond butter profile however I found this grind to be way sweeter than almond butter nuttiness-- which was too deserty for my first cup of the day. Maybe a super special treat later morning coffee. Candied Orange came through in on grind nose and empty cup aroma for me, not taste.
Fuller bodied this time while also lite, the density was great for me this time, light-medium just as mentioned.
1st brew notes:
3 stars, too light, too acidy, flavors inconsistent and chalky finish
NOSE - yummy nutty buttery nose, the 'almond butter' does come through, even a little bit of butter cookies which is fuller to my nose than milk chocolate.
TASTE PROFILE - my first cup was with a burr coffee grinder, on a finer grind. I wanted to manipulate and extract the higher acid and lighter brew and see how it poured. To no surprise, that was the fuller orange expression light and cirtusy, not my preference. A little too bitter. *note that I did a bloom @ ~190-200, and pour @ ~170-175 with a v60. I live at elevation so these are the temps that have been GREAT with other beans of like profile.
NEXT CUP - I'll be expressing the bean with a coarser grind, longer bloom and traditional v60 pour over method next to get a fuller body and get that creamy almond butter from the bean. Stay tuned.
Good but might like something with a slightly more pronounced bouquet and flavor.
No bitterness; great morning coffee!
Excellent coffee. I could smell the orange and chocolate notes as it was brewing. Definitely love this coffee company a lot. I have personally been to one of their stores in Portland, my son and I found them to be very professional and knowledgeable about coffee . A wonderful coffee experience:)