Guatemala Huehuetenango Don Baudilio

Strikes near perfect balance between sweetness and acidity, immense body and mouthfeel. Caramel, subtle spices, and orange rind and walnut accents. Versatile in the roaster. City+ to Full City+. Good for espresso.
Out of stock
87.4
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Aug 17 2015
Lot size 8bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City; 2nd snaps
Weight 1 LB
Recommended for Espresso Yes
This micro lot comes to us from Don Baudilio, who at 60 has farmed coffee for well over half his life. The village that Baudilio 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 meters 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're offering this year from the Huehuetenango region. Don Baudilio 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 lot from Don Baudilio is a perfect "daily drinking" coffee, subtle complexity (more apparent as it cools) atop incredibly balanced sweet and bittering "coffee" characteristics. The dry grounds of light roasts have a nice mixture of burned sugars and baking spice, while Full City have aspects of bittersweet chocolate brownie smell and are very sweet, and a touch of black walnut. There's a retronasal response when smelling the crust that forms on top of the cup, like the floral side of butterscotch or fresh caramel. Breaking the crust releases a delicious mix of vanilla and raw almond, like marzipan. The cup has balanced sweetness and acidity, and with immense body and mouthfeel in the middle-to-dark roast levels. I don't doubt there will be a preference for CIty roast for some customers, but for me, the most balanced cups are found in the City+ to near Full City roast range. There's a caramel flavor along with a bit of milk chocolate when hot, that makes way for subtle spice elements as you move through the cup, and with a touch of orange rind accenting the aftertaste. Darker roasts have thick bittersweet cacao/burned sugars at the core, with slight nut and dry fruit allusions. We took one roast to 2nd snaps and were amazed at the level of caramel sweetness retained, countering the layers of roast complexity, making for a delicious dark roasted cup of coffee. This makes an excellent single origin espresso, with our shots producing intense caramel sweetness, high % dark chocolate, and a welcome tartness at the sides of your tongue.