Guatemala Xinabajul Noelio Castillo

City+ is a good starting point and offers a shade of cocoa powder that's balanced by the raw sugary base flavors of brown sugar and caramel, along with black tea and dried floral hints. City+ to Full City+. Good for espresso.

In stock
  • Process Method Wet Process
  • Cultivar Caturra Types, Bourbon Types, Typica Types
  • Farm Gate Yes
Region La Libertad, Cuilco, Huehuetenango
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date August 2018 Arrival
Lot size 11
Bag size 69 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB EP
Appearance .5 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

Noelio Castillo's coffee comes to us from the La Libertad growing region of Huehuetenango Department. The coffee in this region starts around 1500 meters above sea level and is grown as high as 1800. We haven't visited Noelio, but after securing this sizable lot, hope to have the opportunity to see his farm first hand next season. Most farms that we've been to in La Libertad are growing a mix of Caturra, Bourbon, and Typica cultivars. Wet processing is handled locally, usually at home or a neighbor's home. Then the coffee is patio dried before being transported down to a dry mill in Huehuetenango town where the parchment layer is removed, the coffee sorted and prepared for export. We spent many hours at the cupping table sorting through small producer lots from the region in order to piece this lot together. Proyecto Xinabajul is in it's 9th year now, and the amount of work we put into planning, lot selection, and origin visits meets or exceeds all other of our "Farm Gate" origins.

City+ is a good starting point for this coffee from Noelio, brewing up a toffee and caramel sweet cup that's balanced, bodied, and marked by a subtle floral top note when cool. The fragrance hints at baking spice, with a sweet dark, caramelizing sugar smell. The same can be said for the wet aroma, and baked goods like pumpkin bread and bran muffin come to mind. Brewing the coffee, you're met with dark brown sugar and mildly bittering cocoa powder flavors that are balanced, and the soft roast tones add a caramelizing sugar characteristic to the sweetness. The cup is sweet and has a clean finish, along with modest black tea-like acidity. And if you wait for it to cool off a bit, you'll be rewarded with a subtle perfumed floral accent.