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Guatemala Huehuetenango Xinabajul

The cup has unique flavor components of unrefined sugars and nut. City+ roasts have a nice light caramel flavor, and with an underlying note of almond. There are fruit flavors too, apple as well as, stone fruit come out as the cup cools, but it's subtle, and not overbearing. The finish is very pleasant with a caramely-cocoa flavor lasting long into the aftertaste. This would make a great SO espresso. City+ to Full City.
Out of stock
86.5
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jun 20 2013
Lot size 58bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Catuai, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations We found that City+/Full City provided the most balance. This will definitely hold up to darker roasts as well.
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. "Xinabajul" is used mostly to refer the Deportivo Xinabajul, the Huehue team competing in Division One of the national soccer league, with their stadium in the central part of the city. We selected the name without Guatemalan counterparts because it is a matter of pride in the zone, even if the team isn't tops. The small coffee producers in this area had few options when selling their coffee locally; they could take it to the large mills down at lower elevations and get paid the going rate, or they could sell it to "coyotes" who drive the dirt roads in their trucks paying cash for coffee. Neither offered any extra price for quality, even though the coffees were grown higher and tended with greater care than the big farms down at lower elevations. We partnered with local coffee people to offer higher prices if the farmers could meet our quality expectations in the cup, and this lot is testament to that success. Given that the localities where we are buying coffee are little more than extended family groups, we have found if we involve a brother or sister, they will tell all their coffee-farming kin and soon we have a network of farmers interested in our project. We wrote an in-depth and detailed description of the project as well.
This blended lot from Xinabajul has such a solid profile of candied sugar sweetness and an underlying nuttiness that is like candied almond. Grinding this coffee produces a smell of caramel and prailine. There's a hint of mace as well, especially at darker roast levels. Adding hot water brings up complex sugars like muscovado and cane sugar, as well as a fruited note of Asian pear. The cup has unique flavor components of unrefined sugars and nut. City+ roasts have a nice light caramel flavor, and with an underlying note of almond. There are fruit flavors too, but I wouldn't characterize them as defining the profile. Apple as well as slight expressions of stone fruit come out as the cup cools, but it's subtle, and not overbearing. The finish is very pleasant with a caramely-cocoa flavor lasing long into the aftertaste. This would make a great SO espresso.