A well-rounded, balanced brew. Flavors of unrefined sugars and dry roasted nut, as well as bittering cocoa powder, and a light herbal accent of tarragon. Satisfying in the middle roast range. City+ to Full City+. Good for espresso.
|Processing||Wet Process, then SWP Decaf|
|Drying Method||Patio Sun-dried|
|Arrival date||September 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Bourbon, Catuai, Caturra, Typica|
|Appearance||.8 d/300gr, 15+ Screen|
|Roast Recommendations||This is great in the City+ to Full City+; darker roasts exude chocolatey notes and will do especially well as SO espresso|
|Recommended for Espresso||Yes|
Xinabajul is the name of the original Huehuetenango town, and this coffee comes from small-holder farmers in the greater department of Huehue. It's also the name of the project (Proyecto Xinabajul) we started in this area paying small farmers a premium for high quality coffee cherry. Farmers in the highlands have little option for selling their cherry and either cart their coffee to market themselves, or sell to "coyotes" who pay next to nothing. It's another of our custom decafs that we have processed by the folks at Swiss up in Canada. This lot cupped strong as a regular, non-decaf, and so we were confident it would make a great decaf too. There are huge advantages to sending off your own coffees for decaffeination - the biggest being selecting quality lots in order to make a quality decaf. We don't think decaf drinkers should be relegated to what seems to be the standard decaf cup profile - low sweetness, cardboard, and a thin body. And it's also satisfying to know where your coffee comes from, which is often hard to find with decaf offerings.
City+ and Full City roasting yields a well-rounded, balanced brew. Flavors of unrefined sugars and dry roasted nut come through, as well as bittering cocoa powder, and a light herbal accent of tarragon. The aroma is bittersweet, and a I get a mix of carob and a sweet leathery note when sipping the hot coffee. Full City roasts develop rich, dark chocolatey roast tones which make for a satisfying medium-roast coffee (stands up to milk and cream well!), and also the starting point for those looking for a decaf espresso option.