Guatemala Xinabajul Antonio Castillo
Guatemala Xinabajul Antonio Castillo
Guatemala Xinabajul Antonio Castillo
Layered sweetness, light brown sugar, caramel, and butterscotch, with hints of pear and orange that brought out acidity. Opaque chocolate roast tones and burnt sugar when roasted dark. City to Full City+. Good for espresso.
Full Cupping Notes
This lot from Antonio Castillo cupped so sweet at both City and Full City roast levels. In fact, my darker of the two roasts was very close to 2nd snaps (36F degrees development post 1st Crack). And while loaded with heavy bittering cocoa roast flavors, the underlying sweetness keeps cup flavors well balanced. Fragrance and aroma have honey-like sweet smells, layered with toffee nut and smokey wisps of browned sugars. The sweetness in the cup shows aspects of light brown sugar, caramel, and butterscotch, along with a molasses hint in aroma. My light roast had notes of pear, and orange that brought out a moderate level of acidity. Full City roasts produce opaque chocolate roast tones balanced by a sturdy sweet base of burned sugar flavors. I pulled a few espresso shots after resting for just two days, and really enjoyed cocoa-focused flavors, like bean to bar dark chocolate, and a bittering flourless torte. It's the perfect profile for steamed milk drinks.
Specs
Region Bojonalito Ixtaltilar, La Libertad, Huehuetenango Processing Wet Process (Washed) Drying Method Patio Sun-Dried Arrival date September 2024 Arrival Lot size 19 Bag size 69 KG Packaging GrainPro Liner Farm Gate Yes Cultivar Detail Bourbon, Caturra, Catuai, Typica Grade SHB EP Appearance .4 d/300gr, 16-18 Screen Roast Recommendations City to Full City+ Type Farm Gate Recommended for Espresso Yes
Product Overview
Product Overview
| process method | Wet Process (Washed) |
|---|---|
| cultivar | Bourbon Types, Caturra Types, Typica Types |
| farm gate | Yes |
Farm Notes
Farm Notes
Origin & Farm Notes
Looking back at the last 4 years of Guatemala cupping notes and Antonio's name is all over them. 5 bags here, and as many as 10 bags one year, but always folded in to a regional blend. I don't see a single coffee lot from him that we didn't approve. Well, this year we're happy to bring in 20 full bags of Antonio's coffee, a record! It's a good chunk of coffee from any single producer and certainly needed to be kept separate so that we can offer on it's own. Antonio's farm is located in the community of Bojonalito, a small village within the larger municipality of La Libertad, Huehuetenango. His farm is situated right around 1700 meters above sea level and planted in a mix of Bourbon, Caturra and Typica. The coffee is wet process, meaning depulped and then using fermeentation to remove the sticky layer of fruit before moving to the drying patio. The dry parchment is then transported to Huehue town where it is dry milled and prepared for the final transport to the US. Antonio is part of our "Proyecto Xinabajul" in Huehuetenango, which you can read an in-depth and detailed description of the HERE.
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | Yes |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| type | Farm Gate |
| recommended espresso | Yes |
Guatemala Xinabajul Antonio Castillo
Guatemala Xinabajul Antonio Castillo
Layered sweetness, light brown sugar, caramel, and butterscotch, with hints of pear and orange that brought out acidity. Opaque chocolate roast tones and burnt sugar when roasted dark. City to Full City+. Good for espresso.
Full Cupping Notes
This lot from Antonio Castillo cupped so sweet at both City and Full City roast levels. In fact, my darker of the two roasts was very close to 2nd snaps (36F degrees development post 1st Crack). And while loaded with heavy bittering cocoa roast flavors, the underlying sweetness keeps cup flavors well balanced. Fragrance and aroma have honey-like sweet smells, layered with toffee nut and smokey wisps of browned sugars. The sweetness in the cup shows aspects of light brown sugar, caramel, and butterscotch, along with a molasses hint in aroma. My light roast had notes of pear, and orange that brought out a moderate level of acidity. Full City roasts produce opaque chocolate roast tones balanced by a sturdy sweet base of burned sugar flavors. I pulled a few espresso shots after resting for just two days, and really enjoyed cocoa-focused flavors, like bean to bar dark chocolate, and a bittering flourless torte. It's the perfect profile for steamed milk drinks.
Specs
| Region | Bojonalito Ixtaltilar, La Libertad, Huehuetenango |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Patio Sun-Dried |
| Arrival date | September 2024 Arrival |
| Lot size | 19 |
| Bag size | 69 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon, Caturra, Catuai, Typica |
| Grade | SHB EP |
| Appearance | .4 d/300gr, 16-18 Screen |
| Roast Recommendations | City to Full City+ |
| Type | Farm Gate |
| Recommended for Espresso | Yes |