Our online store is open 24/7 and we are currently shipping orders. Our Oakland retail store remains closed to the public.

Guatemala Chimaltenango San Martin Jilotepeque

A crowd-pleasing brew, bittersweet and balanced, a weft of bittering cocoa, raw sugar, tree nut, torrone, sweet cream and malted milk powder. City+ to Full City+. Good for espresso.

In stock
  • Process Method Wet Process
  • Cultivar Caturra Types, Bourbon Types, Typica Types, Modern Hybrids
  • Farm Gate Yes
Region San Martin Jilotepeque, Chimaltenango
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date July 2020 Arrival
Lot size 62
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon, Bourboncito, Caturra, Catuai, Typica, Catimor, Anacafe 14
Grade SHB EP
Appearance .6 d/300gr, 15-17 Screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

This lot is made up from the coffee of several small holders in and around the town of San Martin Jilotepeque, about 2 hours south of Antigua, in Guatemala's Chimaltenango Municipality. The group of farmers who are part of this buying project are banded together around Chepe Garcia, a local farmer himself, who's taken the job of organizing and collecting coffee cherry to be sold. Unlike some of the other Guatemala buying projects we are a part of, this one differs in that the coffee is sold by Chepe in whole cherry, not parchment. So instead of each individual lot being processed by the farmer, they are all mixed together each week and delivered to a coffee mill in nearby Antigua where it's processed. Starting with whole cherry, the mill has an added layer of control over isolating the coffee by grade, making sure that only ripe cherry makes it into the top grades. They remove the overripe and underripe coffee using methods like floatation before the coffee is depulped, and then long washing channels after fermentation. San Martin Jilotepeque town is at about 1800 meters and Chepe's farm that we visited, Finca Magnolia, tops out at just over 1900 meters.

This coffee from San Martin Jilotepeque makes a nice daily drinking coffee, bittersweet and balanced in middle-to-dark roasts. I found my one super light City roast to have a doughy flavor and sweetness that seemed underdeveloped. The aroma at City+, however is much sweeter, and has a smell of malted milk balls, and hazelnut-chocolate spread. The flavors in the brewed coffee are sturdy and bittersweetness compact, a weft of bittering cocoa, raw sugar, tree nut and sweet cream. I pick up on flavors of torrone and high % cacao bar, sweet almond meal and malted milk powder. Full City+ roasts are intense with bittering cacao flavors, rivaled by caramelized sugar sweetness. Highly recommended espresso option and a bodied brew that will stand up to milk.