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Guatemala Huehuetenango Xinabajul Peaberry

Intense molasses and raisin aroma, overlays of brown sugar, dark chocolate, stone fruits, and currant. Versatile in the roaster and in brew methods. City+ to Full City+. Good for espresso.
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 30bags/boxes
Bag size 46.00kg
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 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 sweetness of dark, dried fruits and molasses in the dry grounds, a fairly dense fragrance overall. The wet aroma builds intensity, molasses cookie and raisin smells emanating from the steam, the break letting off an array of stone fruit and burned sugar hints. A City+ roast has a deeply sweet profile built around sugar browning and dried fruit sweetness, 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).