Guatemala Proyecto Xinabajul -Felino y Edwin

Cup clarity and toffee-like sweetness make Felino y Edwin a superb drinking coffee. Light fruit notes in the City roasts shifting toward grape and plum-like flavors at the darker end of the spectrum. High % cacao bar and a bittersweet finish. City to Full City+. Great for espresso.
Out of stock
88.1
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 27 2015
Lot size 12bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB
Appearance .4 d/300g, 16 - 17 Screen
Roast Recommendations City to Full City+ works well, with darker roasts for SO espresso.
Weight 1
This lot comes to us from the farms of two neighboring producers, Felino and Edwin. A lot of the micro lots we buy in this area are found by first locating a farmer who is producing great coffee, and then ask if their neighbor is doing the same! These are the small-holders of our Proyecto Xinabajul, a program we designed to gain access to small-holder coffee in this region by offering prices far above the market for top-quality lots. This particular micro-region is located in the northern reaches of Huehuetenango, at the border with Chiapas, Mexico, in an area called "Hoja Blanca". The altitude gets very high, topping out around 2000 meters, optimal for producing extremely dense coffee beans. The cultivars grown are mainly Bourbon and Caturra, and you see some old Typica trees mixed in too. After processing coffee cherry onsite and drying on patios, it is then moved to a dry mill in Antigua where the parchment is removed and the coffees are prepared for export. They have a state of the art coffee lab at the mill and do an amazing job with milling and quality control for every coffee purchased.
The coffee from "Felino y Edwin" is a clean smelling cup, the dry fragrance offering up smells of vanilla sugar and clove spice, darker roasts showing glimpses of dark fruit and a smokey chocolate smell. An aroma of butterscotch and apple tempts from the wet crust, and the break gives off candy-coated raisin and a raw honey scent. This is a seemingly simplistic cup profile at first, although sweetness, clarity, and cleanliness are apparent from the get go. There's an underlying chocolate flavor more on the sweet side of "bittersweet", along with layered toffee and burned caramel sweetness. These elements only seem to intensify as the coffee temperature dips, and a rindy lemon note comes to fore, offering a sort of 'bite' as well as brightness. Roasting to FC brings out both dark fruit top notes as well as an undercurrent of high % cacao bar. This latter aspect is has a lasting affect, fading to more of a Dutch cocoa powder sensation in the long aftertaste. This type of profile will do extremely well in espresso application, offering brooding chocolate roast tones, slight fruited expressions, and a citrus 'pop' at the sides of your tongue.