Guatemala Xinabajul Bojonalito

Expect fruited highlights from Bojonalito, accent notes of fig, apple juice, dried apricot, and dark berry provide contrast to the compact, raw sugar sweetness and resonant cocoa notes that dominate the cup. City to Full City.

Out of stock
87.6
  • Process Method Wet Process
  • Cultivar Typica, Bourbon Types, Caturra
  • Farm Gate Yes
Region Bojonalito Ixtaltilar, La Libertad, Huehuetenango
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date September 2017 Arrival
Lot size 16
Bag size 70
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB EP
Appearance .2 d/300gr, 16-18 Screen
Roast Recommendations City to Full City
Type Farm Gate

This lot comes from the community of Bojonalito in the municipality of La Libertad, Huehuetenango. Altitude in this area spans a range of roughly 1500 meters in town, on up to about 1800 meters in the surrounding hillsides. Like most of the coffee communities in the area, farmers of Bojonalito plant Bourbon and Caturra types for the most part, with the occasional Typica mixed in. Coffee processing is handled at the farmer's home or the home of a neighbor, and then the coffee is patio dried. The dry parchment is transported down to Huehue town where it is dry milled and prepared for final transport to the US. We spent many hours at the cupping table sorting through small producer lots from the region in order to put this 16 bag lot together. This is part of our "Proyecto Xinabajul" in Huehuetenango, which you can read an in-depth and detailed description of the <a href="http://www.sweetmarias.com/library/content/guatemala-proyecto-xinabajul" target="_blank">HERE</a>.

Dried fruit and cocoa smells are released in the dry fragrance, raisins rolled in bittering baking cocoa comes to mind, along with a developed burned sugar bitterweetness. The sweetness in the wet aroma has elements of bran muffins with honey, like sweet baked goods, and breaking through the crust releases a sweet/savory hint that reminds me of sweet yam baked with brown sugar. Along with layers of raw sugar, Bojonalito promises an unfolding of complex fruited accents as the cup temperature dips. A demurara-like sweetness at City and City+ roasts gives way to subtle top notes of apple juice, and dried apricot, and a taste of cane juice comes into view in the finish. At Full City expect to sense darker fruited notes like fig and dark berry in a mouth temperature cup (even grape to some extent), though bittersweet chocolate is the dominant characteristic.