It's a sweet cup through and through, with a finish that's on the syrupy side. Notes of toasted sugar are prominent and structured subtle spice notes, brown rice syrup and sweet tobacco. Full City roasts really boast bold chocolate flavors and are complimented by layered chocolate roast attributes. This will make an outstanding single-origin espresso. City+ to Full City+.
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. Right from the get-go, the dry fragrance is laced with dark sugars and a brooding cocoa scent, which the latter building in deeper roast levels. We roasted our samples to City+ and Full City, and both had very sweet, similar fragrances - not buried by bread-like decaf notes or roast. Adding hot water brings on a buttery caramel smell, saturated and clean - at this point you really can't tell the difference between this and its non-decaf counterpart! Breaking the crust lets off a walnut brownie scent along with a bit of stewed fruits, especially in the lighter roasts. It's a sweet cup through and through, with a finish that's on the syrupy side. Notes of toasted sugar are prominent and structured subtle spice notes, brown rice syrup and sweet tobacco. Full City roasts really boast bold chocolate flavors and are complimented by layered chocolate roast attributes. This coffee does have some of the herbaceous qualities I associate with decaf coffee, but they're background noise, and as such blend in behind the up-front sweetness. This will make an outstanding single-origin espresso.