Guatemala Xinabajul Dón Axel- Archived Review 2017

Guatemala Xinabajul Dón Axel- Archived Review 2017


THIS COFFEE HAS SOLD OUT. Don Axel's coffee is complex at a wide roast range, apple sauce with cinnamon, dried currant, sugar coated almond, blackberry, and a dark cocoa/carob flavor. City+ to Full City+. Good for espresso.

Out of Stock

Additional Info

Cultivars Caturra, Bourbon, Typica
Processing Method Wet Processed (Washed)
Grade SHB EP
Appearance .6 d/300gr, 15-17 screen
Arrival Date August 2017 Arrival
Roast Recommendation City+ to Full City+
Region Palmira, La Libertad, Huehuetenango
Organic No
Farm Gate Yes
Recommended for Espresso Yes



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Each year we find new folks in Huehuetenango to buy coffee from, which we're grateful for, especially when they turn out to be a really high quality micro-lot. This lot from Don Axel Palacios is pushing 2000 lbs, and would be a missed opportunity to blend off with another coffee from a different producer. His farm is in the Palmira region of Huehuetenango, perched in the highlandes up around 1800 meters, and like most of his neighbors, is planted in Bourbon and Caturra types, which a small amount of Typica mixed in. Most of the farmers in the area process coffee using their own wet mills, or perhaps a de-pulping machine that is shared by a few neighboring producers, or family members. This is the first year we're having the coffees dry milled locally too, which is exciting in that all the Huehuetenango coffees are then processed by people in the main Huehue town below. And looking over the green, they do a fine job sorting out defective beans that would otherwise make it into your cup! This is part of our Proyecto Xinabajul, an effort started about 8 years ago now, and that you can read more about HERE.

The cup profile of Don Axel's coffee is has a fruited quality that causes it to stand out against the more classic nut and cocoa roast toned Centrals. We tasted a delicious mix of fruit and chocolate flavors when brewing a City+ roast, and found that deeper toned dried fruit flavors bubble up at Full City too. Judging the City+ roast, the ground coffee is probably the most "basic" stop along the way, with sugary sweetness tethered to roasted nut scent, a raisin-like fruit smell too. A raspberry allusion builds in the wet aromatics, and along with a deep caraob/cocoa smell, fill the steam. Fruited sweetness permeates in the brewed coffee too, adding a layer of complexity to base cocoa/chocolate flavors and subtle top notes that we noted include blackberry, dried currant, and an apple/spice culmination that comes off like applesauce with cinnamon. Full City roasts are so chocolatey too, and a run through the espresso machine offers a viscous bodied shot with heavy cocoa roast tones, and a pectin-sweet fig note.