I picked up this coffee at Crema in Harvard Square, just a few days off the roaster and brewed a cup via the Hario cone method (cloth filter/H2O just below boiling) the next morning.
The first sip was like chocolate and nuts, but somehow just their pure flavors because none of the weight was there. Certainly El Vergel is full bodied, but in the same way that a Belgian quadrupel is full bodied: light, high, keen, razor-sharp. A sort of sweet acidity, boarding on the piquant lifted the dark chocolate, hazelnuts, and almonds to a sort of ethereal level.
As the coffee cooled, the nutty chocolate flavor moved out of the candy-like realm to a bright berry/citrus, only further accented by the Hario cone brew method. Pure delight. Angel food cake.
Highly recommend this one, from the Patsun region of Guatemala. Bourbon varietal (does this varietal know no bounds? it just keeps on delivering) grown at the impossible height of 6100' as @GeorgeHowell tells me. I am looking forward to learning more about the farm where this beauty hails as home.