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Guatemala Proyecto Xinabajul - Familia Castillo

Honeyed sweetness, roasted nuts, and fruited top notes, this lot makes a great daily cup of coffee. Acidity is structured, slightly malic/green apple, and adds a nice dimension to the cup. Body is medium, and chocolate flavors build with roast. City+ to FC+. SO Espresso.
Out of stock
  • 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 7 2014
Lot size 28bags/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 This coffee cups great at City+ and will show well into the Full City range. Full City to FC+ makes great espresso.
Weight 1 LB
Recommended for Espresso Yes
Each year we find new folks in Huehuetenango to buy coffee from, and sometimes we're lucky enough to find a whole family of coffee producers. The Castillos are such a family, and this lot is made up by Edwin, Arcenio, and Cornelio in the Hoja Blanca area of Cuilco - neighbors, family members, "Familia Castillo" (that's Edwin, and Arcenio along with other brother Felino in the first picture). Hoja Blanca is rife with coffee farmers, like many of these highland regions, and it's an area we've been buying coffee from now for some time, with Finca Regalito/Famila Villatoro being one of our longest interests. These farms are situated right around 1700 meters, and Caturra and Bourbon make up the lion's share of varietals, but some Typica trees are also in the mix at a much lower volume. Processing is handled onsite, the coffee is patio dried, and then trucked down to a dry-mill in Antigua. This is year 2 for our Proyecto Xinabajul, and we're pleased to offer these newest members.
This coffee boasts a honeyed sweetness, pleasant nuttiness, and spiced top notes that make for a great daily cup. The dry fragrance has a honey covered almond scent, with hints of powder ginger and clove. The wetted crust smells a bit like baked fruits, or fig bars. Very pectin and brown sugar sweet, which the break echoes loudly. The cup has structured acidity, green apple in nature, and sits nicely atop a raw sugar and honey sweetness. At City+ there are notes of pistachio and black walnut, and the finish moves toward a baker's cocoa flavor and mouthfeel. As the cup cools flavors of apple juice and cinnamon stick come up, but remain complimentary and not the focus. At Full City, this coffee carries much more chocolate flavors, sweet and rich, and makes an amazing dual-use brewed coffee/espresso option.