Guatemala Proyecto Xinabajul -"La Viuda" Evelia

Out of stock
  • Process Method Wet Process
  • Cultivar Typica, Bourbon Types, Caturra
  • Farm Gate Yes
Roasting Recommendation Guatemala Proyecto Xinabajul -"La Viuda" Evelia
Region San Pedro Necta, Huehuetenango
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date September 2017
Lot size 11
Bag size 70
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB EP
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+
Weight 1 LB
Type Farm Gate
Recommended for Espresso Yes

This beautiful lot comes to us from Evilia Gomez, who's farm is located up in the mountains of San Pedro Necta, Huehuetenango. Calling her "La Viuda" (the Widow) may seem crass, however, this is the name used by coffee folks around her. Most families in the area have small farms and no surprise that they often share names. These nicknames are a way of differentiating one person from the next - and so for Evelia they came up with "La Viuda". Evelia and her late husband ran their farm together, until his untimely death, in which she's taken over on her own. The farm is quite large - especially for the area, where much of the small holders plant on a few hectares shared with their family - and is a huge job for a single person to oversee. One look at her perfectly lined rows of coffee shrubs covering the lush valley and you can see what an amazing job she's done taking care of her investment. The farm is a range of altitudes from about 1500 masl on the floor to over 1900 masl at the highest point. She's part of our <a href="" target="_blank">Proyecto Xinabajul</a> a project that we've worked hard on, in order to identify great coffee from small producer farms across the sierra de los Cuchumantes.

This lot from "La Viuda" has a dense sweetness of caramel and chocolate, and slight top notes that appear as the cup cools. The dry fragrance has a strong scent of chocolate/nougat (reminds me of "Tootsie Roll" candy), and with a bit of dried fruit underneath. It's welcoming for sure, and gets much 'bigger' with hot water. The wet grounds have a chocolate and honey bittersweetness, with smells of sundae toppings like butterscotch and caramel. The cup is dense in terms of mouthfeel, as well as in terms of dense dark chocolate flavors that come on strong from start to finish. There's a richness at City+ and Full City with flavors reminiscent of German chocolate cake, or maybe a flourless chocolate torte; sweet, and with focused, bittering cacao flavors anchoring the cup. Cherry-like acidity offers a nice backbone to the cup flavors, that as it cools include accent notes of dried cherry, apricot, and apple. Doña Evelia's coffee makes a wonderfully balanced and bodied cup, and doubles as outstanding SO espresso too.