|Processing||Wet Process (Washed)|
|Arrival date||August 2017 Arrival|
|Appearance||.6 d/300gr, 15 - 17 screen|
|Roast Recommendations||City to Full City|
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 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.
From City+ to Full City, this Brazil packs a hefty sweetness of rustic sugar notes that balance out roasted nut, and bittersweet cocoa tones nicely. Roasted nut tones come through all along the profile, a buttery sugar flavor bubbles up in the steam when pouring hot water. As a brewed coffee, Serrinha has some of the typical roasted nut and grain notes you'd expect from Brazil. But along with it comes understated dried fruit and bittersweet cocoa flavors, which make Serrinha atypical when put up against your standard Brazilian coffee. City+ is or recommended starting point, but I think Full City roasts are where the most balance is achieved between developed raw sugar sweetness and bittersweet cocoa tones. There's a nutty/spice note too that reminds me of boiled peanuts sprinkled with cinnamon. A nice single-origin espresso option (or for espresso blend base), with distilled chocolate bittersweetness, and a creamy raw hazelnut note. Best with 48 hours rest.