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Guatemala Proyecto Xinabajul Señor Aler

Brewing up a City+ roast yields a clean cup, lemon-like acidity counterbalanced by compact raw sugar sweetness, notes of caramelizing sugars, honey-infused dark chocolate and a subtle dried fruit accent. City+ to Full City.

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types, Bourbon Types, Typica Types
  • Farm Gate Yes
Region Central America
Processing Wet Process
Drying Method Patio Sun-Dried
Arrival date August 2018 Arrival
Lot size 14
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

This coffee is from Aler Villatoro, one member of a family group we buy coffee from in the Huehuetenango highlands. He has two farms in Peña Blanca, La Libertad, both sitting around 1700 meters, and working their way up toward 1850 meters above sea level. Aler's family have also built out a sizable wet mill operation in the center of town, complete with depulping machine, washing channels, and large cement patios for drying coffee. It's built alongside the river which is the water source for washing the coffee. This coffee comes to us through a joint-effort of a local micro-mill owner and intermediary to us 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's also part of our "Proyecto Xinabajul" small holder project in the region, which you can read more about HERE.

The dry fragrance of this lot from Aler Villatoro has a sweetness like cooked cane sugar, with a dark honey hint, as well as some dried stone fruit. The wet aroma is so caramely sweet with sugar browning and nutty tones culminating in candied pecan and chocolate dipped hazelnut smells. Middle roasts (City+ to Full City) show developed sugar sweetness paired with a bittersweet flavor of high % cacao bar when hot. Body is incredibly dense, a characteristic that is easily bolstered with roast development. I found this coffee to have a sturdy core of sweet and bittering tones, which will certainly lend itself to milk drinks. A fragrant honey accent comes out in the cooling cup, as do caramelizing sugars, developing a flavor aspect of honey-infused dark chocolate truffles. Brewing up a City+ roast yielded a clean cup of coffee with, lemon-like acidity counterbalanced by compact raw sugar sweetness. A real treat.