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Guatemala Proyecto Xinabajul Hoja Blanca

Hoja Blanca is a juicy cup, milk chocolate and toffee notes give off a Butterfinger like aroma, with weighty fruit juice body, apple note, and mild malic brightness.City+ to Full City+. Good for espresso.
Out of stock
59.8
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Drying Method Patio Sun-Dried
Arrival date Aug 7 2017
Lot size 49bags/boxes
Bag size 69
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB EP
Appearance .6 d/300gr, 17-18 Screen - we came across a couple shells in a few of our roasts
Roast Recommendations City+ to Full City+
Weight 1 LB
Cuilco is a region up in the Huehuetenango highlands, part of La Libertad municipality. This lot is a blend of a several small farms in the micro-region of Hoja Blanca, within Cuilco. These farms are perched in the highlands between 1500 and 1900 meters, and most are only a few hectares in size. Caturra still dominates the hillsides in the this region, and you also see older Bourbon types, and Typicas peppered throughout the farmer's crops. Many farmers have the old hand crank depulpers, and some with motorized machinery, but most processing is still handled by each farmer, or perhaps borrowing a neighbor's depulping equipment. Each farmer's coffee is delivered to a dry-mill in Huehuetenango town where they are cupped separately, and then decided how to be bulked together. It's a labor intensive process, and we cupped through hundreds of small samples in order to put together this year's Xinabajul coffees. You can read more about our Proyecto Xinabajul buying project HERE.
This blend from the Cuilco region has fruit and sugary sweetness, with nut tones throughout. The dry fragrance shows a nutty sweetness in light roasts, like almond paste. Hot water brings up a more developed sweetness along with a milk chocolate note that reminds me of Butterfinger, and the break has a smell of apple-bar with walnut. The body found in the brewed coffee is impressive across the roast spectrum. Our City+ roast had weight of fruit juice, and a flavor of apple that seemed bolstered by the coffee's juiciness. Acidity is on the mild side, a mouthfeel that seems malic at first, and fading to tea-like tannins in the finish. Cocoa notes fill out the finish, as do cinnamon spice, which gives an impression of Mexican spiced cocoa. City+ is lightest but recommend for the most structured cup, but the sweetness is pervasive throughout FC/FC+ roasts, and I imagine beyond.