Crème Brûlée, Lemon, Hibiscus, Vanilla Syrup This cup comes from Huehuetenango. For my money, Huehue is the origin's most dependably sweet region. It's known for sugar notes, syrupy vanilla tones, and a deeply drinkable style. This coffee has all of those elements and then some. Rancho Las Vegas is the estate behind it. The farm is run by Silvestre Velasquez, a man whose output explains the staying power of Huehuetenango's traditional brews. Silvestre harvested a mix of Bourbon, Catimor, and Caturra for this lot and put it through clean washed processing. The effect is exactly what you want: an effortless pairing of comfort and complexity. Sugars are written all over this cup. You catch them most in caramelized fashion—think the crunchy cap of a crème brûlée. The sweetness is constant across temperatures, but it's just one part of a dynamic flavor duo. Its companion? A tart strike of lemon. Brûlée and lemon may not be an intuitive marriage, but it's downright delightful. Two supporting notes further distinguish the cup. The first is a hit of hibiscus tea, light and aromatic. The second is an oh-so-Huehuetenango dollop of vanilla caramel. Put it all together, and you have a cup that honors tradition while adding flair.