Guatemala Huehuetenango Xinabajul SWP Decaf

Guatemala Huehuetenango Xinabajul SWP Decaf

Farm Description

Xinabajul is the name of the original Huehuetenango town, and this coffee comes from small-holder farmers in the greater department of Huehue. It's also the name of the project (Proyecto Xinabajul) we started in this area paying small farmers a premium for high quality coffee cherry. Farmers in the highlands have little option for selling their cherry and either cart their coffee to market themselves, or sell to "coyotes" who pay next to nothing. We used two regional blends for this decaf, and the majority is made up of peaberries. It's another of our custom decafs that we have processed by the folks at Swiss up in Canada. Both lots started off as really strong 'regular' coffees, and so we were confident they would make great great decaf - turns out we were right. There are huge advantages to sending off your own coffees for decaffeination - the biggest being selecting quality lots in order to make a quality decaf. We don't think decaf drinkers should be relegated to what seems to be the standard decaf cup profile - low sweetness, cardboard, and a thin body. And it's also satisfying to know where your coffee comes from, which is often hard to find with decaf offerings. So here you are, a decaf, that tastes surprisingly 'un-decaf', and one that comes with a story. Ta-da!

This coffee is part of our Farm Gate pricing program.

Cupping Notes

This Guatemala decaf is a sweet, well-rounded and balanced cup. The dry fragrance has solid sweetness, deep brown sugar, dried apple, and baking spice smells. The wet aromatics are candy-sweet, like creme brûlée crust, and let off a slight herbal-decaf scent on the break. Still, I don't think I would guess this coffee to be decaf based off of the level of sweetness and cleanliness found in the aroma. This Xinabajul lot is a sweet cup through and through, with a finish that's on the syrupy side. Notes of caramelizing sugars are prominent - caramel, butterscotch, - and subtle fruited notes like apple, and nectarine, come out as the coffee cools. This decaf has impressive acidity, very malic, adding a nice vibrance to the cup. Full City roasts really build a chocolate aspect too, nice in a brewed coffee, and for certain will make for a great decaf espresso. In terms of sweetness and cleanliness, this is perhaps the best Guatemala decaf we've had yet.



Lot Size

15 x 60 kg bags

Roast Recommendations

This is great in the City+ to Full City+; darker roasts exude chocolatey notes and will do especially well as SO espresso


Wet Process, then SWP Decaf


Bourbon     Catuai     Caturra    

Grade & Appearance

SHB; .4 d/300gr, 15+ Screen


Shipped to us in GrainPro
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This coffee has sold out. The review is provided for reference purposes only.

Patio-drying parchment in Huehuetenango

Planting new seeds in Huehue


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