Guatemala Proyecto Xinabajul Wilmar Castillo

Expresses balanced sweet and bittering impressions at Full City, bittersweet cocoa flavors pour over light dry fruit hints, and a caramel-nut combo in the finish. Big body and chocolatey roast tones. City+ to Full City+. Good for espresso.

Out of stock
there was a discount to reflect our prefinancing from 2016 - added in .60 to cover our loan payment
  • Process Method Wet Process
  • Cultivar Caturra Types, Typica, Bourbon Types
  • Farm Gate Yes
Region Hoja Blanca, Cuilco
Processing Wet Process (Washed)
Drying Method Patio Sun Dried
Arrival date October 2017 Arrival
Lot size 22
Bag size 69 KG
Packaging Grain Pro
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB EP
Appearance .5 d/300gr, 16-18 Screen
Roast/Brew Recommendations Good for Espresso & Drip, Good for Dark Roast
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

This coffee from the producers Wilmar Castillo, who resides in the Hoja Blanca, Cuilco region of Huehuetenango. This 22 bag lot from Wilmar is a mix of a few day lot separations he delivered during the previous harvest and that shipped to us in October. Wilmar's farm sits at about 1700 meters, and like his neighbors, is planted in Bourbon, Caturra, and a few Typica trees scattered throughout. Coffee is typically processed at home with small wet mills/depulping machines, fermented in a single tank, and then laid to dry on cement patios. The dry parchment is transported down to a local dry mill in Huehue town where the parchment layer is removed, then they do screen size separations, and pull out any defects before exporting. This lot is part of our Proyecto Xinabajul, a program designed to reward farmers with high prices for their best coffees. You can read more about it here.

This lot from Wilmar has a sweet fragrance in the dry grounds, with a candy-coated almond smell and molasses sugar for both our City and City+ roasts. The wet aroma has a slight tea smell to it that verges on floral, quickly turning to date sugar and a malty smell like horlicks when breaking through the wet crust. The cup has a balanced sweetness and acidity, which is one of the first aspects I notice in the hot cup. City proved to be a tad too light for my taste, and City+ roasts is where I started to see balanced sweet and bittering impressions. Really, Full City might be my bag here, bittersweet cocoa flavors pour over light dry fruit hints, and a caramel-nut combo is ushered into the finish. Body is pleasantly 'plump', weighty on the palate, enhancing a chocolatey roast tones. There is a tea note found at City+ that is missing at Full City, but a bolstered unrefined sugar sweetness in the darker roast leaves me needing little more. These darker roasts are more than worthy of a run through the espresso machine - loads of bittersweet chocolate and with rindy, citrus acidity.