This Yellow Bourbon lot is all about balance and cleanliness, brown sugar and bittersweet roast tone underscore the cup, with candied nut, raisin and baking spice top notes to a subtler degree. City+ to Full City+. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried|
|Arrival date||July 2018 Arrival|
|Bag size||46 KG|
|Cultivar Detail||Yellow Bourbon|
|Appearance||.4 d/300gr, 16-18+ Screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
As you descend into the picturesque town of Antigua on the road from Guatemala City, you will see an old brick wall and the unlikely gold script lettering that reads "Cabrejo." This is the entrance to the home of Agustin Fashen, and the gateway to the lower part of Finca Cabrejo that lies between the one-way roads in and out of Antigua. To get to the higher part of the farm, you will find a much less ornate sign, if you can find it at all. It spans a wide range, from 1,585-1,920 meters, and the current shrubs are mainly Bourbon, Caturra and some Catuai. Actually, we found some very old Arabigo (Typica) plants as well, and some had yellow fruit! This lot is a Yellow Bourbon separation, which they were able to piece together 1500 lbs of milled coffee this past harvest season.
Cabrejo shows layered dark sugar sweetness in brewed cups, City+ roasts accented by candied nut notes, and bittersweet cocoa roast tone, the level of which is directly tied to roast development. The dry fragrance has a rather simple brown sugar sweetness, allusions to roasted nuts like almond and cashew faintly take shape, and playing a larger role in the wet aromatics. As brewed coffee, Cabrejo boasts big body, and is underscored by unrefined sugar sweetness, which has a balancing affect on any bittering roast tones that come into play. This Yellow Bourbon lot is all about balance and cleanliness, and top notes like raisin and baking spice are subtle and most noticeable after the coffee cools a bit. There's a nice malic brightness in Cabrejo too, that does well to pull base cup flavors and top notes together. Full City roasts and beyond make great single origin espresso as well - so viscous and chocolatey bittersweet, with black licorice and dark fruited notes accenting the long finish.