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Guatemala Huehuetenango Xinabajul Producers

Flavor components of minimally refined sugars, roasted almond, apple, pungent dark cocoa roast tones, and molasses finishing note. Acidity has an apple-like quality. City+ to Full City+. Good for espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types, Bourbon Types, Typica Types
  • Farm Gate Yes
Region Huehuetenango Highlands
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date September 2018 Arrival
Lot size 37
Bag size 69 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB EP
Appearance .6 d/300gr, 15+ Screen
Roast Recommendations City+ to Full City+
Type Farm Gate
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. Specifically, this small lot is a blend of a small producers in the different areas where our buying is focused, San Pedra Necta, Peña Blanca and Cuilco name a few. The small coffee producers in these areas 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 a few years back that you can read more about here: Guatemala: Proyecto Xinabajul.

City+ roasts have a buttery sweetness in the dry grounds, roasted almond and butter toffee, like almond brittle candy. Adding hot water brings up a concoction of sweet sugary smells, caramel, molasses, a mixture that brings to mind pistachio torrone candy. The cup has moderate sweetness in the middle roasts, flavor components of minimally refined sugars like turbinado/demerara, along with roasted almond lay out a nice base coffee flavor. Full City roasts shift toward pungent dark cocoa roast tones, and the finish is marked by a molasses note making for pleasant interplay of bittering and sweet flavors. Acidity has an apple-like quality most prevalent in City+ roasting, and an apple flavor note that pops up as the coffee cools helps solidify this. Full City roasts work particularly well as espresso, ristretto shots pushing syrupy dark chocolate flavors and creamy nut tones long into the aftertaste.