Guatemala Proyecto Xinabajul - Francisco Mendez

The cup is so, so juicy, with the sweetness and acidity of ripe green grape. Developed sugars also play a central role in the cup profile with strong flavors of brown sugar and toffee. This is such a bodied coffee, and dark roasts really bolster this effect. Fruits shine as the coffee cools, with apple and pear juice at the forefront of flavors. Full City roasts have the bittering quality found in Hershey's syrup, and with the flavor of stewed fruits like pear and peach. The finish is sweet and clean, and lingers in the best of ways. City to Full City+.
Out of stock
89
  • 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 8bags/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+ to Full City will have the best aroma and sweetness, but this is great from City to Full City+.
Weight 1 LB
Recommended for Espresso Yes
Francisco Mendez is from a very special family of coffee farmers in the Chichimes region of northern Guatemala. We've carried a few other coffee lots from individual family members this year, as well as a blended lot made up of the Mendez family football club, all are nothing short of exceptional. The Mendez family are all part of our Proyecto Xinabajul (pronounced She-nah-bah-hool), named for the ancient Mayan name for the Huehuetenango region. In this project, we have cupped many hundreds of samples to identify small producers who are producing quality coffee in the Sierra de los Cuchumatanes mountains. We wrote an in-depth and detailed description of the project as well. The coffee from this particular family is proof of the project's success.
This micro lot from Francisco Mendez is mildly spiced, with a deep confectionery sweetness, and chocolatey finish. The dry grounds are laced with the smell of Thompson raisin, dried peach, and spiced bread. Light roasts have an interesting note of loose leaf tea as well. Intensely sweet notes of caramel butter and peach emanate from the steam, and a burst of cinnamon and fresh flowers is released on the break. The cup is so, so juicy, with the sweetness and acidity of ripe green grape. Developed sugars also play a central role in the cup profile with strong flavors of brown sugar and toffee. This is such a bodied coffee, and dark roasts really bolster this effect. Fruits shine as the coffee cools, with apple and pear juice at the forefront of flavors. Full City roasts have the bittering quality found in Hershey's syrup, and with the flavor of stewed fruits like pear and peach. The finish is sweet and clean, and lingers in the best of ways. Francisco Mendez is a versatile coffee that does well at light and dark roast levels, and will make a great drip coffee as well as SO espresso.