Guatemala Proyecto Xinabajul - "La Viuda" Evelia Lote 2

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 Sep 1 2014
Lot size 34bags/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 one can take the heat, but we found best results for brewed coffee just shy of Full City. Espressos are amazing at Full City and beyond.
Weight 1 LB
Recommended for Espresso Yes
This is the second lot from Evilia Gomez this year, 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 caramel and layered cocoa sweetness, anchoring spiced and fruited top notes. The dry fragrance has a strong scent of brown sugar and clove spice, sweet and complex, along with a slight dried wildflower scent. Taking the roast toward Full City uncovers a smell of dried stone fruits as well as a bit of cocoa powder. Add hot water and the cup overflows with caramelizing sugar smells, butterscotch and caramel, and a note of toasted almond (especially on the break). At City+, the cup shows a nice brown sugar sweetness, some toasted sugar and nut, like praline candies. As it cools a flavor of red apple, subtle and crisp, comes through. The finish has a slight tannic quality, along with stone fruit and nut flavors, like Aplets and Cotlets! (does anyone else remember those things?) This coffee showcases best between City+ and Full City, big bodied and sweet, with subtle fruit flavors. It's like honey and caramel up front, aspects of peach and white grape, black tea to rich 70% cacao bar in the finish. There's an almond flavor that comes through along the roast spectrum, but provides more contrast than focus. This coffee makes a tasty shot of espresso too. We roasted to Full City, and at just over 24 hours rest are already getting a mix of malt and dark chocolates, an underlying blueberry note, and dense mouthfeel. A sweet and bittersweetness that holds on long after the sip.