Guatemala Huehuetenango Xinabajul Peaberry

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 Sep 18 2013
Lot size 32bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Catuai, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, PB Screen
Roast Recommendations City to City+ has the most clarity. Full City roasts take on a bit of roast flavor. This coffee can get away from you when rolling first crack - try dropping the heat 30 seconds or so into first crack.
Weight 1 LB
Recommended for Espresso Yes
Xinabajul is the name of the original Huehuetenango town, and this coffee comes from small-holder farmers in the greater department of Huehue. "Xinabajul" is used mostly to refer the Deportivo Xinabajul, the Huehue team competing in Division One of the national soccer league, with their stadium in the central part of the city. We selected the name without Guatemalan counterparts because it is a matter of pride in the zone, even if the team isn't tops. The small 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. We wrote an in-depth and detailed description of the project as well. This peaberry selection is a great counterpart to the main crop we sold earlier in the year.
The profile of this peaberry selection is blossoming with fresh fruits, much more than most of our other Guatemalan coffees. The dry grounds have the sweetness of flame grape and honey, along with a smell of wild berries. This sweetness carries over to the wet aromatics, which are loaded with toasted sugars and dark fruit, and a smell of maple syrup comes up off the break. The cup is vibrant and at City+ has juicy flavors of peach, nectarine, and grape juice.Full City roasts bring about apple and pear, along with a creamy flavor of vanilla caramels - maybe it's just the season, but it reminds me of a caramel apple. This coffee is bodied, and will work well brewed as well as in the espresso machine. The acidity is malic, but not overly bright, and defined. This Xinabajul coffee is very creamy in the finish and with a flavor of milk candy and toffee. Roasting this coffee, it seemed to get away from me once first crack is rolling acquiring 'roast' flavor in the cup. I dropped the heat about 30 seconds into first crack on our sample roaster to avoid this, which helped quite a bit.