THIS COFFEE HAS SOLD OUT. Cabrejo is a bodied cup, brooding caramelized sugar sweetness, Mexican cocoa powder, and with accents of dried apple, date pieces, raisin and more. Malic acidity ties it all together. City+ to Full City+. Good for espresso.
Out of Stock
--SEE OUR IN STOCK GUATEMALAS HERE--
Need help replacing a favorite coffee? Read more here.
As you descend into the picturesque town of Antigua on the road from Guatemala City, you will see an old brick wall and the unlikely gold script lettering that reads "Cabrejo." This is the entrance to the home of Agustin Fashen, and the gateway to the lower part of Finca Cabrejo that lies between the one-way roads in and out of Antigua. To get to the higher part of the farm, you will find a much less ornate sign, if you can find it at all. It spans a wide range, from 1,585-1,920 meters, and the trees seem to be in various stages of care, various types, various ages. That is why the farm is undergoing renovation, adding better road access and replanting some parts. The current shrubs are mainly Bourbon, Caturra and some Catuai. Actually, we found some very old Arabigo (Typica) plants as well, and some had yellow fruit!
Cabrejo shows high level of brown sugar sweetness in brewed cups, City+ roasts accented by raisin and lemon rind hints, semi sweet chocolate chips filling out the finish. The dry fragrance shows unrefined sugar and cinnamon-spiced sweetness, as does the wet aroma. Caramelizing sugar notes play a large part in the aromatics, and the crust is peppered with allusions to chocolate-covered banana chips, and chocolate syrup with roasted nuts. This sweet set of scents offers a glimpse into the coming cup. Cabrejo boasts big body, brooding raw sugar sweetness, and balanced bittersweetness in the finish. Top note complexity comes into focus as you move through the cooling cup, dried apple, chopped dates, raisin, and more, all wrapped up in a dense layer of caramelizing sugars with powdery Mexican cocoa flavors. There's a nice malic brightness in Cabrejo too, that does well to pull base cup flavors and top notes together. Full City roasts and beyond make great SO espresso as well - so viscous and chocolatey bittersweet, with a rindy citrus brightness up-front.