Guatemala Proyecto Xinabajul Selvin Palacios

Caramel and nougat sweetness is bolstered by creamy mouthfeel, and strikes a nice balance between notes of dark chocolate, roasted nut, and minimally processed sugars. Bodied, with moderate acidity, an all around nice brewed cup at a fairly wide roast range. City+ to Full City+. Good for espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region La Libertad, Huehuetenango
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date October 2017 Arrival
Lot size 12
Bag size 69
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB EP
Appearance .5 d/300gr, 16-18 Screen
Roast/Brew Recommendations All Roast Levels, Drip Brewing, French Press, Espresso
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

Each year we find new folks in Huehuetenango to buy coffee from, which we're grateful for, especially when they turn out to be a really high quality micro-lot. The majority of the coffees from this program are in the 10-15 bag range, some much less, and Selvin delivering a whopping 12 bags of coffee this time around. His farm is in the Palmira micro-region of La Libertad, Huehuetenango, sits at 1700 meters above sea level, and like most others in the region, Palacios processes his coffee onsite, and then patio-drying the wet parchment. His farm is mostly planted in Bourbon and Caturra, but you see the occasional Typica too, which is very common in this region. The last stage of processing happens at a dry-mill in Antigua where the dry parchment coffee is hulled, sorted, and prepared for export. We're happy to have had the opportunity to buy coffee from Palacios the last two years now, and hope that next year he continues to be a part of our Proyecto Xinabajul.

The dry grounds of Selvin's coffee have a caramel smell, like cooking brown sugar and butter in a pan, a toasted sweetness. Faint dry fruited notes are also in there, but more of a background smell at this stage of the profile. Adding hot water brings on a sweet mix of caramel and cocoa, like caramel chocolate brownie mix, along with a hint of marzipan (a honey/almond confection). When brewed, this Palacios coffee is very heavy on the palate, City+ and Full City roasts having the weight of fruit juice. The mouthfeel plays into the caramel and nougat sweetness found in City and City+ roast levels, the coffee coming off creamy, a pleasant tactile experience to compliment creamy flavors. Palacios is a complete Guatemalan coffee in that it harnesses balance between sweetness and bittering flavors, articulated acidity (lemon-like but not overbearing), and mouth-pleasing body. And as it cools, the sweetness goes from caramel, to minimally processed sugars, and burned sugar and roasted nut flavors fill out the finish. City+ is where this coffee's sweetness hits it's stride, and it retains a balancing level in darker roasts too. My Full City roast was brimming with rich chocolate tones, some bittering too, but with an underlying sweetness that allows it to work extremely well as brewed coffee or single origin espresso.