Guatemala Proyecto Xinabajul - La Viuda Evelia

The cup is full bodied and dense with a syrupy aspect of sweetness. Caramel syrup provides the base note of light and dark roasts and interplays nicely with hints of raw nut and toffee. Full City roasts are so, so juicy, and fruits really start to emerge as the cup cools. Malic fruits, like apple and Asian pear are apparent in both sweetness and acidity. There's a nice flavor of chocolate sauce as well that lingers on into the finish. This makes a great highlight coffee, perfect as that special after dinner cup, as well as a fantastic singe origin espresso. City+ to Full City.
Out of stock
87.6
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Aug 1 2013
Lot size 41bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Catuai, Caturra
Grade SHB
Appearance .0 d/300gr, 16-18 Screen
Roast Recommendations Our City roast was nice, but I think City+ - Full City will have the best aroma and sweetness
Weight 1 LB
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 Proyecto Xinabajul a project that we've worked hard on, in order to identify great coffee from small producer farms across the sierra de los Cuchumantes.
The beauty of Evilia's farm reverberates throughout this coffee's profile. The dry grounds are perfumed with beeswax honey, inciting a retro-nasal response - where the aromatics set off a "taste-like" reaction to the smell. It's floral and sweet, with caramelized sugars, butter, and dried peaches. There's a smell of butter pecan cookies in Full City roasts, that is boosted when adding hot water. A scent of brown sugar and vanilla permeates throughout the wet crust, and a nice scent of honeysuckle flower is released on the break. As a cup of coffee, this one's "full" bodied and dense, which carries with it a syrupy aspect of sweetness. Caramel syrup provides the base note of light and dark roasts and interplays nicely with hints of raw nut and toffee. Full City roasts are so, so juicy, and fruits really start to emerge as the cup cools. Malic fruits, like apple and Asian pear are apparent in both sweetness and acidity. There's a nice flavor of chocolate sauce as well that lingers on into the finish. This makes a great highlight coffee, perfect as that special after dinner cup, as well as a fantastic singe origin espresso.