Guatemala Proyecto Xinabajul -Señora Minga - 2016 Crop - Archived Review

Guatemala Proyecto Xinabajul -Señora Minga - 2016 Crop - Archived Review


THIS COFFEE HAS SOLD OUT. Minga makes an excellent brewed coffee, brown sugar sweetness, fruited acidity, faint apple and cinnamon notes, and sweet, raw hazelnut. City+ is a good starting point roast-wise. City+ to Full City+. Good for espresso.

Out of Stock

Additional Info

Cultivars Bourbon, Caturra, Typica
Grade SHB
Appearance .6 d/300gr, 16 - 18 screen
Region San Pedro Necta, Huehuetenango
Processing Method Wet Processed
Arrival Date November 2016 Arrival
Roast Recommendations City+ is a good staring point for this coffee, where sweetness is nice and developed - shows well on into Full City+ territory
Organic No
Farm Gate Yes
Recommended for Espresso Yes



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This is the third year we've separated the coffee of "Minga" Mendez from regional blending, an 19-bag micro lot for your consideration. Minga's farm is located in the area of San Pedro Necta, where many of our small-holder lots are from this year - including most of her family whose coffee we also purchased. This mountainous region is so lush and beautiful, and the hills are dotted with small, family run farms - mostly subsistence farming and often replete with less than a hectare of coffee. Not all are "Minga" quality, and we feel lucky to have found her. Proyecto Xinabajul is about finding farmers producing high quality coffees, but who might not otherwise receive premiums for the level of quality through other buying avenues. We offer extremely competitive initial payments directly to the farmers for the coffees we buy, and then follow up with a cash premiums for those that turn out to be "micro lot" quality. You can check out a more in-depth description of the project HERE!

This lot of Minga has a strong sweetness that runs the range of raw sugar complexity and layers of sweet-to-nut tones. The dry fragrance has a raw honey and caramel scent, along with roasted almond dusted with sweet spices. Aromatically, this lot sees boosted levels of sweetness after pouring hot water, a smell of caramel covered almond coming up in the steam, praline sweetness released on the break. Minga makes an excellent cup of coffee, and one that I would argue has just the right amount of sweetness and acidity to drink day in and day out. In fact, they're the first attributes I pick up on in a hot cup of a City+ roast: light brown sugar sweetness, mouthcleansing brightness that's reminiscent of fruit juice. A welcome balance is struck at this roast level, and as the coffee cools, faint apple tones and flecks of cinnamon and all-spice powder line the cup, and sweet nutty flavor that's like raw hazelnut lingers in the finish. For those who long for pleasing interplay between sweet sugary notes and rich cocoa bittersweetness that comes with roast development, you'll find that Full City roasts of Minga deliver. The sweetness is almost sappy with darker roasting, and a dark Mexican chocolate flavor fills out the long aftertaste.