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Guatemala Huehuetenango Xinabajul SWP Decaf

A sweet cup this Guatemala decaf has a flavor of caramelized sugars, subtle fruited notes - nectarine and apple - and an actual "vibrant" malice acidity. Full City roasts build a dense chocolate flavor too, nice in a brewed coffee, and works great in espresso. City+ to Full City+. Single Origin Espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process, then SWP Decaf
Drying Method Patio Sun-dried
Arrival date Dec 10 2014
Lot size 40bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Catuai, Caturra, Typica
Grade SHB
Appearance .4 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
Weight 1 LB
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. We used two regional blends for this decaf, and the majority is made up of peaberries. It's another of our custom decafs that we have processed by the folks at Swiss up in Canada. Both lots started off as really strong 'regular' coffees, and so we were confident they would make great great decaf - turns out we were right. 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. So here you are, a decaf, that tastes surprisingly 'un-decaf', and one that comes with a story. Ta-da!
This Guatemala decaf is a sweet, well-rounded and balanced cup. The dry fragrance has solid sweetness, deep brown sugar, dried apple, and baking spice smells. The wet aromatics are candy-sweet, like creme br_l©e crust, and let off a slight herbal-decaf scent on the break. Still, I don't think I would guess this coffee to be decaf based off of the level of sweetness and cleanliness found in the aroma. This Xinabajul lot is a sweet cup through and through, with a finish that's on the syrupy side. Notes of caramelizing sugars are prominent - caramel, butterscotch, - and subtle fruited notes like apple, and nectarine, come out as the coffee cools. This decaf has impressive acidity, very malic, adding a nice vibrance to the cup. Full City roasts really build a chocolate aspect too, nice in a brewed coffee, and for certain will make for a great decaf espresso. In terms of sweetness and cleanliness, this is perhaps the best Guatemala decaf we've had yet.