Guatemala Huehuetenango Cuilco Productores - Archived Review

Guatemala Huehuetenango Cuilco Productores - Archived Review


THIS COFFEE HAS SOLD OUT. Palm sugar sweetness paired with cocoa bar bittersweetness, butter cookie note, and tartaric acidity. Excels in middle to dark roast applications. City+ to Full City+. Good for espresso.

Out of Stock

Additional Info

Cutivar Bourbon, Caturra, Typica
Grade SHB
Arrival Date September 2015 Arrival
Appearance .4 d/300gr, 17-18 Screen
Processing Method Wet Processed
Region Hoja Blanca and San Pedro Necta regions, Huehuetenango
Roast Recommendations We found that City+/Full City provided the most balance. This will definitely hold up to darker roasts as well.
Organic No
Farm Gate Yes
Recommended for Espresso Yes



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Xinabajul is the name of the original Huehuetenango town, and this coffee comes from small-holder farmers in the greater department of Huehue. "Xinabajul" is used mostly to refer the Deportivo Xinabajul, the Huehue team competing in Division One of the national soccer league, with their stadium in the central part of the city. We selected the name without Guatemalan counterparts because it is a matter of pride in the zone, even if the team isn't tops. The small coffee producers in this area had few options when selling their coffee locally; they could take it to the large mills down at lower elevations and get paid the going rate, or they could sell it to "coyotes" who drive the dirt roads in their trucks paying cash for coffee. Neither offered any extra price for quality, even though the coffees were grown higher and tended with greater care than the big farms down at lower elevations. We partnered with local coffee people to offer higher prices if the farmers could meet our quality expectations in the cup, and this lot is testament to that success. Given that the localities where we are buying coffee are little more than extended family groups, we have found if we involve a brother or sister, they will tell all their coffee-farming kin and soon we have a network of farmers interested in our project. We wrote an in-depth and detailed description of the project as well.

This blended lot from Xinabajul has candied nut sweetness in dry fragrance, like a refined sugar and cinnamon candy-coating on roasted almond or peanut. The sweetness is bolstered with the addition of hot water, sugary smells more in line with palm sugar, a slightly rustic, 'molasses' like aroma. The cup is right in line with aroma, sweetness of a rustic shade ala palm sugar or brown rice syrup. This flavor builds as the cup cools, and a syrupy blend of raw sugar coupled with dark cacao notes adds intensity to the cup. This coffee excels in deeper roast ranges, City+ being a starting point. Our Full City roast boasted thick body, butter cookie-like sweetness, lasting cocoa bittersweetness, and surprising acidity of a tartaric nature. A great option for those looking for Guatemalan espresso too, loads of chocolate making a lasting impression on the palate.