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Guatemala Honey Process Xinabajul Producers

The cup has milky texture at City+ and Full City and carries a caramel and cane sugar sweetness into the aftertaste, with bittersweet accents, and hints of dried apple, cranberry, walnut, almond. City+ to Full City+.

Out of stock
  • Process Method Honey Process
  • Cultivar Caturra Types, Bourbon Types, Typica Types
  • Farm Gate Yes
Region Huehuetenango Highlands
Processing Honey Process
Drying Method Patio Sun-dried
Arrival date September 2018 Arrival
Lot size 7
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB EP
Appearance .6 d/300gr, 15 - 17 screen
Roast Recommendations City+ to Full City+
Type Farm Gate

Xinabajul is the name of the original Huehuetenango town, and this coffee comes from small-holder farmers in the greater department of Huehue. Specifically, this small lot is a blend of a small producers in the Santa Barbara and Union Cantinil micro regions. The coffee producers in this area had few options when selling their coffee locally; they could take it to the large mills down at lower elevations and get paid the going rate, or they could sell it to "coyotes" who drive the dirt roads in their trucks paying cash for coffee. Neither offered any extra price for quality, even though the coffees were grown higher and tended with greater care than the big farms down at lower elevations. We partnered with local coffee people to offer higher prices if the farmers could meet our quality expectations in the cup, and this lot is testament to that success. Given that the localities where we are buying coffee are little more than extended family groups, we have found if we involve a brother or sister, they will tell all their coffee-farming kin and soon we have a network of farmers interested in our project. This is a small process batch separation of honey process coffee, where much of the fruit is left intact during the entire drying phase of the coffee. This process method tends to add fruited hints in the cup and often bolsters body while rounding off acidic impressions. We wrote an in-depth and detailed description of the Xinabajul project as well.

The dry fragrance has a caramel and peanut smell to it that reminds me of "Payday" candy bars. It bears a sweetness that is like caramelized sugars, and at City+, a roast tone that signals dry roasted nut. The wet aroma has a smell of cooked pumpkin and brown sugar and a sweet herbal note is released on the break. The cup has milky texture at City+ and Full City and carries a sweet caramel and cane sugar sweetness into the aftertaste. The coffee isn't so nutty when brewed, at least not until it cools off some. My City+ roast cooled to flavor accents of dried apple, cranberry, walnut and almond...sort of like a fruit and nut bar (keeping with the confectionary theme here)! Full City roasting adds a layer of bittersweet dark cocoa to the overall picture, and fruit flavors share similar characteristics with raisin and dried prune.