Guatemala Xinabajul Antonio Castillo

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.