Guatemala Huehuetenango -Armando Baudilio

Caramel, milk chocolate base, restrained fruited tones, and incredible sweetness. Baking spice, nougat and orange rind. Dark berry and chocolate in deeper roasts. City to Full City+. Incredible espresso.
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 Aug 17 2015
Lot size 12bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City to Full City+; definitely on the versatile end of the spectrum
Weight 1 LB
Recommended for Espresso Yes
This micro lot comes to us from farmer Armando Baudilio, who at 60 has farmed coffee for well over half his life. The village that Baudillo is from, as well as his farm, are situated in a lush valley located within the Department of La Libertad, Huehuetenango. His crop is almost entirely Bourbon and with some Typica trees mixed in. The farm sits at about 1700 masl and is a family run operation replete with their own wet mill onsite. Once dry, the coffee is transported down to the much larger (and well known) Bella Vista farm in Antigua where the coffee is then dry milled. This small lot is one of several that we'll be offering this year from the Huehuetenango region. Armando Baudillo is part of our program we call Proyecto Xinabajul (pronounced She-nah-bah-hool), which is the ancient Mayan name for the Huehuetenango region - we wrote an in-depth and detailed description of the project as well. There are so many small farmers like Baudillo producing great coffee in Huehuetenango, and we spent many hours at the cupping table in order to select these lots.
This micro lot from Baudilio shows a complex mix of baking spices and developed sugars, an intoxicating aroma and cup. The dry fragrance at CIty+ shows developed sweetness, with a clove and brown sugar smell, and an underlying scent of medium-dark chocolate. Breaking the crust releases a delicious mix of vanilla and raw almond, like marzipan, with cinnamon stick spice note. The cup has balanced sweetness and acidity, and with great body and mouthfeel. There's a caramel flavor along with a bit of milk chocolate that provides a perfect backdrop for fresh, fruited notes to shine out on top. They don't dominate the profile, but give off a restrained elegance that is most evident as the cup cools. Notes of cinnamon, mace, and all-spice develop nicely in the finish, and with a touch of nougat and orange rind. Full City roasts are delicious, a big sweetness of toffee, dark berry and chocolate notes, impeccable body carrying these flavors long into the aftertaste. In addition to being what I consider a perfect brewed cup (nothing "edgy", one that I'll have 2 cups of!), this coffee doubles as an incredible single origin espresso, our shots producing intense caramel sweetness, high % dark chocolate, and bracing, berry-like acidity.