CLICK HERE for holiday ordering and shipping info.

Guatemala Huehuetenango Baudilio Castillo Micro-lot

The cup has balanced sweetness, acidity, great body and mouthfeel. There's a caramel flavor along with a bit of milk chocolate. It's fruited too, but they don't dominate the profile. As the cup cools spiced aspects of cinnamon, mace, and all-spice develop nicely in the finish, with a touch of orange rind. Darker roasts have some dark berry notes, along with well developed sugars - toffee, caramel, and even a bit of nougat. This makes an excellent single origin espresso, with our shots producing intense caramel sweetness, high % dark chocolate, and bracing, berry-like acidity. City to Full City.
Out of stock
87.6
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Lot size 20bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Typica
Grade SHB
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations City+ has the best aroma and sweetness, but this is great from City to Full City.
Weight 1 LB
Recommended for Espresso Yes
This micro lot comes to us from farmer Armando Baudilio, who at 60 has farmed coffee for well over half his life. The village that Baudillo is from, as well as his farm, are situated in a lush valley located within the Department of La Libertad, Huehuetenango. His crop is almost entirely Bourbon and with some Typica trees mixed in. The farm sits at about 1700 masl and is a family run operation replete with their own wet mill onsite. Once dry, the coffee is transported down to the much larger (and well known) Bella Vista farm in Antigua where the coffee is then dry milled. This small lot is one of several that we'll be offering this year from the Huehuetenango region. Armando Baudillo is part of our program we call Proyecto Xinabajul (pronounced She-nah-bah-hool), which is the ancient Mayan name for the Huehuetenango region - we wrote an in-depth and detailed description of the project as well. There are so many small farmers like Baudillo producing great coffee in Huehuetenango, and we spent many hours at the cupping table in order to select these lots.
This micro lot from Baudilio Castillo is nothing short of fantastic. The dry grounds of light roasts have complex baking spices, while Full City have aspects of bittering cocoa and are very sweet. I get lots of retronasal response when smelling the crust that forms on top of the cup - there's a strong smell of butterscotch that has a floral tinge of wildflower, as well as raw honeycomb. Breaking the crust releases a delicious mix of vanilla and raw almond, like marzipan. The cup has balanced sweetness and acidity and has great body and mouthfeel. There's a caramel flavor along with a bit of milk chocolate. It's fruited too, but they don't dominate the profile. As the cup cools you sense more of the spiced aspects that this coffee has to offer. Notes of cinnamon, mace, and all-spice develop nicely in the finish, and with a touch of orange rind. Darker roasts have some dark berry notes, but are also centered around a backdrop of well developed sugars - toffee, caramel, and even a bit of nougat. This makes an excellent single origin espresso, with our shots producing intense caramel sweetness, high % dark chocolate, and bracing, berry-like acidity.