Guatemala Huehuetenango Profesor Gabino

At City+ roast level, this lot of El Profesor makes for a really nice, bright cup of coffee. Aromatic citrus seems to hang in the air as the flavors make their way from the palate to the nasal passage. This has quite an effect, and effortlessly balances out the intense sweetness of ripe fruits and red honey. As the cup cools, there's a syrupy note of cooked peach and apricot that is offset by malic flavors of red apple and Bartlett pear. El Profesor is a complete coffee, with amazing syrupy mouthfeel. City to Full City.
Out of stock
90.4
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date May 20 2013
Lot size 11bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations City and City+ have the best aroma and sweetness. Full City has nice roast tones as well, a juicy body, and will make great SO espresso.
Weight 1
We had the pleasure of paying Profesor Gabino a visit this year, touring his farm, and getting a good look at end of harvest processing. Gabino's farm is tucked away high up in the mountains of Michicoy, just outside the city of Huehuetenango. Access to this area is along a steep ridge that peaks around 2000 masl. The view is spectacular, to say the least, and the ride feels slightly "daring" at times, with cliffs dropping off along both sides of your vehicle. Gabino's farm is somewhere around 1600 masl and is bordered by the farms of his family. They all process there coffee onsite, fermenting and washing in the same tiled tank. The coffee is then spread out on a large patio and raked through to facilitate even drying. He is part of our program we call Proyecto Xinabajul (pronounced She-nah-bah-hool), named for the ancient Mayan name for the Huehuetenango region. In this project, we have cupped many hundreds of samples to identify small producers who are producing quality coffee in the Sierra de los Cuchumatanes mountains. We wrote an in-depth and detailed description of the project as well.
The dry grounds of El Profesor are perfumed with fruited notes of spiced plum, Thompson raisin and pear, and are loaded with the sweet smell of raw honey. There's also a sort of citrus quality in the aromatics that along with a hint of graham cracker, reminds me of lemon squares. The wet coffee is very sweet and has a smell of fresh baked oatmeal cookies; with raisin, brown sugar, cinnamon, and raw walnut coming up off the steam from the crust. There's a saturated sweetness to be found when breaking the crust, with notes of stone fruit pie filling and a lactic quality that is like steamed, sweetened milk. At City+ roast level, this lot of El Profesor makes for a really nice, bright cup of coffee. Aromatic citrus seems to hang in the air as the flavors make their way from palate past the inside of the nasal passage. This has quite an effect, and effortlessly balances out the intense sweetness of ripe fruits and red honey. As the cup cools down a bit, there's a syrupy note of cooked peach and apricot that is offset by malic flavors of red apple and Bartlett pear. El Profesor is a complete coffee, with amazing syrupy mouthfeel. The finish is sweet and smooth with pleasing notes of cocoa powder and stone fruit skin hanging on til the end. This coffee brews so well and makes a beautiful SO espresso at darker roast levels.