Cabrejo is an outstanding brewed coffee, light roasts offering brisk, tea-like fruit flavors, and dark roasts with hefty chocolate bittersweetness and darker fruit notes. Complex across the spectrum. City to Full City+. Good for espresso.
As you descend into the picturesque town of Antigua on the road from Guatemala City, you will see an old brick wall and the unlikely gold script lettering that reads "Cabrejo." This is the entrance to the home of Agustin Fashen, and the gateway to the lower part of Finca Cabrejo that lies between the one-way roads in and out of Antigua. To get to the higher part of the farm, you will find a much less ornate sign, if you can find it at all. It spans a wide range, from 1,585-1,920 meters, and the trees seem to be in various stages of care, various types, various ages. That is why the farm is undergoing renovation, adding better road access and replanting some parts. The current shrubs are mainly Bourbon, Caturra and some Catuai. Actually, we found some very old Arabigo (Typica) plants as well, and some had yellow fruit!
Cabrejo is a juicy coffee with much in the way of fruit complexity and sugar browning sweetness. The dry fragrance is intensely sweet with the smell of fruit leather, hints of clove spice, and cinnamon-spiced cocoa powder. Caramelizing sugar notes play a large part in the wet aroma and the wet crust is peppered with allusions to chocolate banana and spiced cider aspects. This sweet set of scents offers a glimpse into the coming cup. As a brewed coffee, Cabrejo has such clarity, and the compilation of flavors making up the profile are pristine in flavor and finish. Fruit notes bubble up in City to City+ roasts, apple and plum highlights accompanied by a blueberry/retronasal-like response. It's a complex cup, and fruited notes go from bright and tea-like in light roasts, to dark and fruit juice-like around Full City (grape juice comes to mind). Chocolate also becomes more prominent right around Full City, and we find a nice chocolate syrup flavor rounding out the finish. Full City roasts and beyond make great SO espresso as well - so viscous and chocolatey sweet, with tart berry accents up-front.