Guatemala Proyecto Xinabajul - Agua Dulce

Full City roasts are butter sweet, and with smells of browning sugars and baked peaches. These fruited aromatics transfer beautifully in the cup. Light and dark roasts have flavors of pie fruits like peach, apricot, and rhubarb. The sweetness is a culmination of caramel and honey. This coffee is candy sweet, and with the acidity (and flavor!) of apple fresh pressed apple juice. Simply put, this Agua Dulce lot is a killer on the table with the complexity of a "highlight" coffee, and balance of something you'd drink on a daily basis. If you happen to roast into the Full City range and have the means, definitely try this as an SO espresso! City to Full City.
Out of stock
89.5
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 1 2013
Lot size 29bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City+ has the best aroma and sweetness, but this is great from City to Full City.
Weight 1
This lot is made up of 2 small-holder farmers in the hills of Agua Dulce, Huehuetenango. We offered a microlot from one of these farmers, Lucrecia "Lucky" Gutierez, earlier this year and it was outstanding. She's one of the first people to sign on to Proyecto XInabajul, and a prime example of the quality coffee produced in this region. The coffee from Lucky that is part of this blend is also fantastic, standing out on the cupping table, but too small to offer on it's own. So we blended with a neighbor of hers, Juan Vicente Aguilar. He's been in the coffee business for over 30 years, first the large estates in the valley, and then eventually managing to buy land and build his own farm. He and his wife run the farm and recently built out their own wet-mill onsite. Like many of the small farmers in the area, Aguilar thought only large estate farms export to different parts of the world. Needless to say, we're excited to have the opportunity to show him this isn't the case, and to offer his coffee as part of this lot of Agua Dulce. We wrote an in-depth and detailed description of the project as well.
"Agua Dulce" is a fitting name for this intensely sweet coffee, and with sweet fruited notes that lend to the juiciness found in the cup. The ground coffee releases strong smells of dried fruits like apple, cherry, and peach. Sweet citrus and caramel are prevalent in darker roasts and with a slight floral note lingering in the background. Caramelizing sugar smells are elevated when adding hot water and light roasts have a butterscotch candy aspect to them, along with cinnamon and vanilla bean. Full City roasts are butter sweet, and with smells of browning sugars and baked peaches. These fruited aromatics transfer beautifully in the cup. Light and dark roasts have flavors of pie fruits like peach, apricot, and rhubarb. The sweetness is a culmination of caramel and honey. This coffee is candy sweet, and with the acidity (and flavor!) of apple fresh pressed apple juice. Simply put, this Agua Dulce lot is a killer on the table with the complexity of a "highlight" coffee, and balance of something you'd drink on a daily basis. If you happen to roast into the Full City range and have the means, definitely try this as an SO espresso!