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Guatemala Xinabajul Familia Castillo

A versatile coffee, dark sugar sweetness, black walnut and pistachio, cocoa powder, dried peach, and a black tea-like mouthfeel. Rich cocoa flavors with deeper roasting. 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 Hoja Blanca, Cuilco, Huehuetenango
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date August 2018 Arrival
Lot size 20
Bag size 69 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB EP
Appearance .6 d/300gr, 16-18 Screen
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, and sometimes we're lucky enough to find a whole family of coffee producers. The Castillos are such a family, and this lot is made up by Edwin, Arcenio, and Cornelio in the Hoja Blanca area of Cuilco - neighbors, family members, "Familia Castillo" (that's Edwin, and Arcenio along with other brother Felino in the first picture). Hoja Blanca is rife with coffee farmers, like many of these highland regions, and it's an area we've been buying coffee from now for some time, with Finca Regalito/Famila Villatoro being one of our longest interests. These farms are situated right around 1700 meters, and Caturra and Bourbon make up the lion's share of the coffee grown in the area, but some Typica trees are also in the mix at a much lower volume. Processing is handled at home, and the coffee is patio dried, then trucked down to a dry-mill in Huehuetenango town where it is prepared for transit. Read more about our Proyecto Xinabajul here.

This coffee boasts a dark sugar sweetness in middle to deeper roasting, a subtle tea top notes and a pleasant nuttiness that make for a great daily cup. The dry fragrance has a honey covered almond scent, with a dark bittersweetness at City+ and Full City and a dried fruit/raisin accent. The wetted crust smells a bit like baked goods, sweet pastry smells of brown sugar and waffle cone come to mind. The acidic impression isn't 'vibrant' per say, but a black tea-like mouthfeel does well to structure cup flavors, tying together a base flavor made up of dark brown sugar sweetness and cocoa bittering tones. At City+, there are notes of pistachio and black walnut that fill out the finish along with a faint dried apricot accent note. Full City roasting builds out the layers of cocoa bittersweetness, as well as hinting at an understated prune note in the middle and finish. A versatile Guatemala in terms of both roasting and brew methods. Espresso shots of Full City roasts are teeming with dark cocoa notes that will pair well with steamed milk .