Guatemala Huehuetenango Xinabajul Peaberry

This peaberry has molasses and dried fruit hints, and is a delicious brew at City+/Full City. Look for notes of dried berry, dark cocoa, currant and raisin, and burned sugars. City+ to Full City+. Good for espresso.

Out of stock
  • Process Method Other Processes
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Huehuetenango Highlands
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date October 2018 Arrival
Lot size 26
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon, Catuai, Caturra, Typica
Grade SHB EP
Appearance .4 d/300gr, PB Screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

This is a peaberry selection made up of many, many of the small-holders we buy coffee from in the Huehuetenango highlands. As you probably know, peaberries are a mutation where one of the two seeds inside the coffee cherry dies off, leaving behind a single, round-shaped bean. They are the exception, for sure, with most shrubs producing much less than 10%. Some people think that peaberries tend to be sweeter since a single seed receives all of the nutrients. We're not entirely sure this is the case, but I will say that this peaberry selection has matched sweetness and body that we look for in our Guatemala coffees. This project has been going for several years now, and we're excited to again to have the opportunity to pay farmers in rural areas premium price for their top-quality coffees. 

This peaberry has a sweetness of molasses and dried fruit hints in the dry grounds, a fairly dense fragrance overall. Molasses cookie and raisin smells emanating from the steam in the wet aroma, the break letting off burned sugar highlights that are especially pungent at Full City. This coffee brews really well, a sweet profile built around sugar browning and dried fruit sweetness at City+ and Full City, with a bittersweet roasted cacao nib note underneath. It's a true crowd-pleaser, one that will stand up to both roast and various brew methods. The cooling cup gives way to flavors of raisin and black current, with a brooding dark cocoa flavor that with even more roast development produces intense bittersweetness and makes for a great espresso option. This is a dense coffee, and can take a bit of heat up front in order to hit initial benchmarks (for those who are able to adjust temperature).