Guatemala Xinabajul Antonio Castillo

Layered sweetness - caramelizing sugars, butterscotch, and molasses - hints of apple and pear, a tart malic acidity. Full City produces opaque cocoa roast tones balanced by a sturdy sweet base. City to Full City+. Good for espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types, Bourbon Types, Typica Types
  • Farm Gate Yes
Region Bojonalito Ixtaltilar, La Libertad, Huehuetenango
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date June 2019 Arrival
Lot size 20
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Catuai, Typica
Grade SHB EP
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations City to Full City+
Type Farm Gate
Recommended for Espresso Yes

Looking back at the last 4 years of Guatemala cupping notes and Antonio's name is all over them. 5 bags here, and as many as 10 bags one year, but always folded in to a regional blend. I don't see a single coffee lot from him that we didn't approve. Well, this year we're happy to bring in 20 full bags of Antonio's coffee, a record! It's a good chunk of coffee from any single producer and certainly needed to be kept separate so that we can offer on it's own. Antonio's farm is located in the community of Bojonalito, a small village within the larger municipality of La Libertad, Huehuetenango. His farm is situated right around 1700 meters above sea level and planted in a mix of Bourbon, Caturra and Typica. The coffee is wet process, meaning depulped and then using fermeentation to remove the sticky layer of fruit before moving to the drying patio. The dry parchment is then transported to Huehue town where it is dry milled and prepared for the final transport to the US. Antonio is part of our "Proyecto Xinabajul" in Huehuetenango, which you can read an in-depth and detailed description of the HERE.

This lot from Antonio Castillo cupped so sweet at both City and Full City roast levels. In fact, my darker of the two roasts was very close to 2nd snaps (36F degrees development post 1stC). And while loaded with heavy bittering cocoa roast flavors, the underlying sweetness keeps the cup well in balance. Fragrance and aroma have butterscotch-like sweet smells, layered with toffee nut and smokey wisps of browned sugars. The cup at City has a pear note as it cools and moderate tart acidic impressions. Butterscotch is also a dominant flavor in light to middle roasts, along with raw sugar and a molasses hint. Full City roasts produce opaque cocoa roast tones balanced by a sturdy sweet base of burned sugar flavors. Definitely a prime candidate for a chocolate-centered espresso shot too.