Guatemala Proyecto Xinabajul "La Viuda" Evelia

Dense caramel and chocolate flavors, golden raisin and cinnamon spice top notes, and cherry-like fruited acidity. Dark roasts are so bittersweet, layers of cocoa roast tone and dark fruit accents. City+ to Full City+. Good for espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Typica, Bourbon Types, Caturra
  • Farm Gate Yes
Region San Pedro Necta, Huehuetenango
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date July 2018 Arrival
Lot size 26
Bag size 69 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB EP
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

This beautiful lot comes to us from Evelia Gomez, who's farm is located up in the mountains of San Pedro Necta, Huehuetenango. Calling her "La Viuda" (the Widow) may seem crass, however, this is the name used by coffee folks around her. Most families in the area have small farms and no surprise that they often share names. These nicknames are a way of differentiating one person from the next - and so for Evelia they came up with "La Viuda". Evelia and her late husband ran their farm together, until his untimely death, in which she's taken over on her own. The farm is quite large - especially for the area, where much of the small holders plant on a few hectares shared with their family - and is a huge job for a single person to oversee. One look at her perfectly lined rows of coffee shrubs covering the lush valley and you can see what an amazing job she's done taking care of her investment. The farm is a range of altitudes from about 1500 masl on the floor to over 1900 masl at the highest point. She's part of our Proyecto Xinabajul a project that we've worked hard on, in order to identify great coffee from small producer farms across the Sierra de los Cuchumatanes.

This lot from "La Viuda" has a dense sweetness of caramel and chocolate, and slight top notes that appear as the cup cools. The dry fragrance has a strong scent of chocolate/nougat bars, and with a bit of dried fruit underneath. This enticing set of smells grow with the addition of hot water, a chocolate and honey bittersweetness lifted in the steam, along with smells of sundae toppings like butterscotch and caramel. Those latter smells come through in cup character too, and light to middle roasts share caramel-like sweetness through and through. There's a richness in chocolate roast tones that come out at City+ and Full City roast levels that are sweet, and with focused, bittering cacao flavors anchoring the cup. City+ may be my favorite roast level for this coffee, where sweet and bittering tones are in balance, golden raisin and cinnamon spice accent the middle and finish, and cherry-like fruited acidity offers a nice backbone to the cup flavors. That said, I enjoyed my darkest Full City+ roast too (pulled with 44 seconds of development past 1st C, and hitting 2nd C when dropped), plenty of sweetness and dark fruited top notes to offset the intense roast tones nicely. Doña Evelia's coffee makes a wonderfully balanced and bodied cup, and doubles as outstanding as a chocolate layered single origin espresso too.