Guatemala Proyecto Xinabajul - Ader Recinos

Ader Recinos brings us a nice, clean Huehuetenango coffee, and with a complexity that comes through in the lighter end of the roast spectrum. Juicy stone fruits, raw honey, and cocoa-candied nuts are in focus, and with a balanced malic acidity. Great pour over brew. City to Full City. SO Espresso.
Out of stock
89.1
  • 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 5 2014
Lot size 13bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 15+ Screen
Roast Recommendations Versatile in the roaster from City to Full City (and perhaps beyond, though we didn't try it ourselves)
Weight 1
Ader Recinos lives and produces coffee in the aptly named El Paraiso (Paradise) area of Huehuetenango. This lush valley boasts a dramatic landscape of jutting cliffs, and seemingly endless green as far as you can see. Farmers in the region, like Recinos, grow coffee on small parcels of land often adjacent to where they live - in many cases less than a hectare of coffee. Bourbon and Caturra are dominant varietals, but you'll see the occasional Typica tree mixed in. Processing is handled locally, pulping the coffee and then laying it out to dry on concrete patios. The dry parchment coffee is transported to Bella Vista in Antigua where it is sorted, dry milled, and prepped for export. Ader is part of our Proyecto Xinabajul a project we're working on with the help of a Guatemalan intermediary, in order to identify great coffees in the Sierra de los Cuchumatanes, rewarding the farmers financially for their quality lots, whereas before they may have been paid flat rates regardless of quality. This specialty lot of Ader's turned out to be 1300 LBS milled green coffee, and we are pleased to be able to buy it all.
The dry grounds have a straight forward, but sweet, smell of raw sugar and roasted almond. There are background notes of dried fruit in City+ roasts too, and Full City gives off aromatic wood roast tones, and plum-like fresh tobacco. The wet grounds are very caramel-sweet, with buttery toffee nut, and vanilla cream and stone fruits on the break, even at Full City. The cup shows the most complexity in the City+ roast range, with flavors of raw honey, peach, and background note of cocoa dusted nut. It's 'smooth' in every way, expressing well-integrated sweetness and acidity. The brightness seems malic at first, juicy apple and pear, but then shifts toward near-citric in the cool cup - refreshing! The finish is crisp and clean, and with a pleasing bitterness, like when you get to the last bit of flesh on a melon rind. Our Full City roast was also very sweet, developing rich cocoa and dark fruit flavors in the finish - like a mildly fruited high percentage chocolate bar. A versatile coffee in the roaster, this one is great as a pour over brew as well as SO espresso.