This lot of Edwin Castillo has such clean acidity, citrus-like, and refreshing. It's a nice aspect to have over the top of a balanced profile of sweet/bittersweet and nut. Oatmeal raisin cookie, tart plum skins, Dutch drinking cocoa, brown sugar and dark fruit juice - a nice cup. City to Full City. SO Espresso.
The tiny lot comes to us from the young producer Edwin Castillo. Edwin's farm is located in Cuilco, which is part of the greater Department of La Libertad. He comes from a family of coffee producers, some "Castillos" and some "Villatoros" (his uncle Aurelio Villatoro has been top 10 COE finalist the last few years). His village is located way up in the Cuchumantes mountains, where the broken and steep mountainside is dotted with small family farms and at great altitudes. Edwin's inherited a small 1.75 hectare plot of land to cultivate coffee on, which was planted in Bourbon and Caturra. He has his own wet mill onsite and is able to process his own cherry. Eswin Castillo is part of our program we call Proyecto Xinabajul (pronounced She-nah-bah-hool), which is the ancient Mayan name for the Huehuetenango region - we wrote an in-depth and detailed description of the project as well. There are so many small farmers like Edwin producing great coffee in Huehuetenango, and we spent many hours at the cupping table in order to select these lots. The main picture below is Edwin on his farm. We blended a few small lots from his family members too, as "Familia Castillo", but Edwin's stood out and had to be offered on its own.
This lot from Eswin Castillo is rife with fresh fruit flavors and a dark sugar sweetness that remains central from start to finish. The ground coffee smells of blackberry and all-spice, and with a sweet note of red honey. Dark roasts have a smell of baked apricot with brown sugar. Hot water brings on such sweetness in the coffee crust, with dominating smells of raisin, plum, and candied walnuts. Dark roasts are also super sweet and with a smell of toasting sugar and a slight hint of amaretto. This is a great brewed coffee, with cup flavors in light roasts verging on oatmeal raisin cookie. There's a citrus-like acidity, so clean and crisp, and pairs well with notes of light brown sugar and Dutch drinking cocoa. The interplay of sweetness and tartness reminds me of a plum's skin and flesh. Full City roasts tend to have more dark fruit juice flavors like grape and prune, with a marshmallow note. The acidity shifts toward tannic, black tea, and the finish has a healthy dose of cocoa, Our Guatemalan coffees have made outstanding single origin espressos and this one's surely no exception.