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Guatemala Huehuetenango Xinabajul Peaberry

This peaberry selection is a clean cup built on caramel sugar sweetness. It's a low-acid cup, very much like red apple (no "tart"ness), and also expresses red apple flavor too. Crowd-pleaser Guatemala. City+ to Full City+.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Lot size 42bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Catuai, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, PB Screen
Roast Recommendations City+ to Full City+
Weight 1 LB
Recommended for Espresso Yes
This is our last "Xinabajul" coffee of the season. In fact, we're currently selecting very early samples for our first container shipment of the new season in a couple of months. Even so, this lot is from our final Guatemala container from last year, landing in late September, not so "long in the tooth" for a Guatemala coffee. 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. We're now going into our third year of this project, and are excited to again to have the opportunity to reward farmers in rural areas with premiums for their top-quality coffees. If you're interested in reading more about this project, we wrote an in-depth and detailed description of the project at the outset.
This peaberry has a nice toffee sweetness in the dry grounds, very lightly fruited, and a honey/nut combination as well. The wet grounds show intense sweetness, caramel cookie and a molasses note, a refined, "clean" aroma. A City+ roast has a mild flavor profile built around sugar browning sweetness, red apple characteristics, and body. It's a true crowd-pleaser, one that will stand up to both roast and various brew methods. It has a malic acidity, a bit low in the profile, and so best not to flatten out with a slow roast. It's a dense bean, and took me a couple roasts to get my 1st crack to happen in a reasonable amount of time (8 min on our sample roaster). I recommend full heat if you have the option (Behmor owners - P1 setting).