Guatemala Xinabajul Familio Castillo

Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Sep 1 2016
Lot size 31bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .6 d/300gr, 15 - 17 screen
Roast Recommendations City to Full City+; bigger fruit flavors found beyond City+ roast territory
Weight 1 LB
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 varietals, but some Typica trees are also in the mix at a much lower volume. Processing is handled onsite, the coffee is patio dried, and then trucked down to a dry-mill in Antigua. This is year 2 for our Proyecto Xinabajul, and we're pleased to offer these newest members.
This coffee boasts a honeyed sweetness in light to middle roasting, spiced fruit top notes, and a pleasant nuttiness that make for a great daily cup. The dry fragrance has a honey covered almond scent, with hints of baked apple with clove spice. The wetted crust smells a bit like baked goods, sweet pastry smells and fruited accents, reminds me fig and raspberry fruit bars; a pectin and brown sugar sweetness.. The acidity does well to structure cup flavors, tying together top notes to a base light brown sugar sweetness. Fruits emerge in both City and Full City roasts, flavors of dark cherry, grape, and ripe cherimoya sit nicely atop an underlying honey-sweetness. At City+ there are notes of pistachio and black walnut that fill out the finish along side dry fruit accents, and a flavor of Dutch cocoa powder in the long aftertaste. Nut tones are most prevalent in light City roasts, still well within balance, and it's the City+ and Full City roasting that highlight bigger fruit notes in a cooling cup. Full City really develops a big, dark cacao flavor, that along with hefty body, will make for incredible single origin espresso. A versatile Guatemala, and one that should be tested at different roast levels to taste the full flavor spectrum this coffee has to offer!