Guatemala Proyecto Xinabajul -Familia Perez

A syrupy sweet cup with refreshing malic acidity. Butterscotch and caramel sauce sweetness, hazelnut, and dried peach suggestions. A super long aftertaste of caramelzing sugar and dark chocolate. City+ to Full City+. Good for 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 20bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 15+ Screen
Roast Recommendations City+ to Full City+; I wouldn't go beyond Full CIty for brewed coffee myself (City+ is the 'sweet spot'), but darker roasts will make great espresso.
Weight 1 LB
Recommended for Espresso Yes
The farm of Familia Perez is located in the micro region of Pe±a Roja within the sub-municipality of La Libertad, Huehuetenango. This coffee comes to us through a joint-effort of a local micro-mill owner who is able to process and separate the micro-lots we approve, and a highly sophisticated dry-mill who handle the finishing touches and export the coffees for us. It helps us greatly to enlist local support, folks who not only know the land but also the local farmers. We put in quite a bit of work ourselves, tasting many rounds of samples in order to identify the premium-level coffees, as well as make several trips to the area each year meeting with farmers and collecting information. This particular lot is 20 bags, a rather large offering from a single Xinabajul producer. You can read more about "Proyecto Xinabajul" HERE.
The dry fragrance has a honey-wheat and raisin smell, that reminds me a bit of "Raisin Bran" cereal. The wet grounds are rife with caramelized sugar and butter smells, a butterscotch candy aroma lifted from the break. We found good clarity in brewed cups of our City+ roast, well-rounded sweetness, and impressive structure. Base sweetness is a bit like butterscotch and caramel sauces, 'syrupy' sweet, enhanced by weighty body. There's a hazelnut flavor too, a sort of fruited raw nut note, enhancing cup complexity. Middle roasts make a lovely pour-over coffee, shimmering malic acidity tying cup flavors together, giving way to high % dark chocolate bar and caramelizing sugar flavors in the aftertaste. Fruits play more of a background role in the cup, but we did pick up on mild stone fruit suggestions, plum skins, and dried natural peach. Full City to Full City+ roasts make for incredibly sweet espresso too.