Guatemala Proyecto Xinabajul - "La Viuda" Evelia

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 Jun 5 2014
Lot size 11bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Catuai, Caturra
Grade SHB
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations City to Full City+; this coffee is very versatile and will take the heat. Try as espresso too!
Weight 1 LB
Recommended for Espresso Yes
This beautiful lot comes to us from Evilia 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 Cuchumantes.
This lot from "La Viuda" has a dense sweetness of caramel and chocolate, and delicate top notes that appear as the cup cools. The dry fragrance has a strong scent of chocolate/nougat (reminds me of "Tootsie Roll" candy), and with a bit of baking spices underneath. It's welcoming for sure, and gets much 'bigger' with hot water. The wet grounds have a honeyed sweetness, with smells of sundae toppings like butterscotch and caramel. The aromatics are try sweet, and there's a 'nod' to stone fruit varietals as well. The cup is very juicy, nectar-like, and flavors of peach and apricot fill each sip. Stone fruit also define the acidity, which is clear and refreshing, apple-like too. Unrefined sugars shape this coffee's sweetness. A chewy chocolate flavor returns in the cup, confectionary sweet, and this fades into a nice Dutch drinking cocoa in the finish. It's a wonderful, bodied cup, and makes for an outstanding SO espresso.