Guatemala Antigua - Cabrejo Invernadero

Cabrejo has great flavors of brown sugar and honey, along with black walnut and some malic fruits. The acidity rates quite high, not "bright", but refreshing and malic. City+ roasts are lightly fruited, pectin sweetness, and slightly deeper roasts develop rich chocolate flavors while not compromising acidity. City+ to Full City.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 23 2014
Lot size 10bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra
Grade SHB
Appearance .4 d/300gr, 17-18+ Screen
Roast Recommendations City+ is very sweet, and has malic fruit characteristics. Full City still retains brilliant acidity and develops chocolate notes.
Weight 1 LB
The beauty of Cabrejo is equal to that of the city where it resides - Antigua. The picturesque town lies along the main highway heading southwest from Guatemala City. The farm is one of the first you come upon in Antigua, and is split into lower and higher altitude areas. Agustin Fashen lives in the lower area. The altitude ranges from 1585 - 1929 meters, and the trees are in various stages of care, types, and ages. Although we did see a photo of the farm in September, well into the wet season, and the renovation that they're working on looks amazing. The current shrubs are mainly Bourbon, Caturra, and some Catuai. While this coffee is from the same "Cabrejo" that we sell on Sweet Maria's, this lot has been dried in a different setting. Down at the mill they've built an elaborate indoor drying area for drying parchment coffee ("Invernadero" means greenhouse, but in this case the greenhouse is full of raised drying beds). This indoor area allows for a much gentler and consistent climate for the drying parchment. Long aisles of stacked trays line the greenhouse, and each tray consists of a wooden frame with a wire mesh bottom. The mesh allows for airflow (there's fans placed around the room as well to facilitate this) furthering this rather gentle drying cycle.
Cabrejo Invernadero is a sweet coffee with caramel and dark sugars all the way through the profile. Grinding the coffee brings about a smell of dark brown sugar, raisin, and cinnamon, reminiscent of oatmeal cookie dough. There's a honey aspect too at City+, and Full City develops a strong caramel cookie note. Hot water brings about a very sweet smell brown sugar and vanilla as well as notes of plum and fig that come up on the break. This coffee's cup profile is defined by up-front sweetness, and refreshing acidity. You're greeted with brown sugar and caramel at first sip, and a fructose sweetness of apple and pear. The acidity is malic - like I said earlier, "refreshing" - at both City and Full City roast levels. I would definitely rate the acidity high, without calling this coffee "bright". It has the crispness and juiciness of cider. There's a black walnut note too, and along with Dutch cocoa flavor, fill out the middle and end. Full City roasts build on dark cacao flavors while still carrying defined acidity. It's a well-rounded cup that is classic in character but with a level of sweetness that is a notch above.