Sunday, September 18, 2011

Mugged: Guatemala [Rogue Coffee]


Coffee Mugged: Guatemala Finca Bourbon
Rating: 3+ [see key

Oregon is a state that continually fascinates me the more I explore it. Sure, most people (myself included) rave about Portland but as it is with most states, there are tons of curious spots to discover off the beaten path, like south Oregon's Rogue Valley. While I have not been (yet), the place seems like an interesting (mostly) rural area; it boasts a wine country, plenty of outdoor sights and of course, some prospects of good coffee. 

One new-to-me coffee entity to appear on my radar was Rogue Coffee Roasters. As they sent over a bag of their Guatemala Finca Bourbon to try, it not only lead me to explore the coffee, but the area as well (hence above).  

Onto the coffee, I sampled it via the drip, french press and siphon infusions. While I believe the coffee was categorized a light roast, the beans were fairly dark.

The drip emanated notes of oregano and tobacco with an underlying caramel, as well as cinnamon, granola and rye bread amidst a medium body. A dark yet sweet brew.

The french press held stronger notes of caramel and less tobacco, as well as oolong tea, rye, frosted flakes and sweet cream. A much sweeter and lighter bodied cup.

The siphon lent unique flavors of vanilla, cloves, cherry and hazelnut as well as the oolong, frosted flakes and tobacco of the prior infusions. 

All in all, I had my doubts at first as to whether this dark coffee would be a decent coffee but whether it needed a day to mature between the drip and french press infusions or some other factor changed, this coffee got better as I went along. Still, it was a little too dark (especially if it is truly a light roast) and I think I would have liked it more if it were lighter. 

Whether you're in the area or on the opposite coast, give Rogue's Guatemala a try if you're out for a smoky and sweet coffee.

note: coffee was provided free of charge and the above review is objective feedback.


hub's coffee said...

Thanks for the post. Curious, is there a certain "style" of the way espresso is pulled in Guatemala? Generally, the ristretto is standard in the Pacific NW. Just wondering. Thanks man!

Bill said...


To be honest, I have no idea. I would assume the culture amidst baristas is similar to that in other central american countries. But I have not actually seen/heard of how a cafe operates in Guatemala. But if I find out, I'll let you know.

Endang said...

I want to know if you can also test the taste of coffee from other country roasters, from Indonesia for example ? If possible, in what form the coffee should be sent, roasted bean or ground coffee ?
Thanks and regards.

Bill said...


I warmly welcome the opportunity to review coffee from foreign coffee roasters. Usually the hurdle, especially from places like Indonesia, is getting the coffee here to the States without spending a fortune on shipping.

But if said coffee can find its way to my doorstep without costing the roaster too much $, I would want it to arrive whole bean, of a light-medium roast (dark beans are hard to review due to the obsuring nature of the exterior oils), fresh (roasted very closely to shipping) and of at least a 1/2 lb quantity.

Shoot me an email at if you or someone you know is curious.

Have a great day!