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Guatemala Proyecto Xinabajul - Lucky Gutierrez

The cup is so sweet with a flavor of butterscotch cookie with pecans. The acidity is tartaric like grape juice, which holds up at dark roast levels too. There's a creamy element to this coffee that reminds me of a caramel sundae, yet it is delicate as well, with flavors of chamomile tea and wildflower honey. This is a medium bodied coffee, and with a bit of cocoa in the finish, should make for an outstanding single origin espresso. City to Full City+.
Out of stock
88.5
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 1 2013
Lot size 16bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations This is a versatile coffee that will do well from City to Full City+.
Weight 1 LB
Recommended for Espresso Yes
Here we have another micro-lot offering from Lucrecia "Lucky" Gutierrez, and is part of our ongoing Proyecto Xinabajul project in Guatemala. This project is a partnership between us and local coffee people in the Huehuetenango region. It's main function is to bring a higher price offer to farmers whose coffees meet a certain quality expectation in the cup. In the past, many farmers' only options were to sell their coffee at the going rate down at the local mill or accept a very low, cash sell from "Coyotes" trolling the mountainside. So for those farmers who are producing top lots, we're trying to give them another, more lucrative option - one where they are rewarded for quality. Lucky Gutierrez is special to the project in that she was one of the first people to believe in Proyecto Xinabajul. The samples from her small, 2+ hectare farm were outstanding. Her farm is planted in Caturra and Typica, and she washes the coffee in a wet mill that she and her sister share on the property. We wrote an in-depth and detailed description of the project as well.
The name "Lucky" is fitting, as we felt rather lucky this coffee found it's way to our cupping table. It has an interesting sweetness in the ground coffee that is reminiscent of agave syrup - clear and refined. There's also an interplay of sweet nut smells like almond oil and pistachio candy. The wet grounds are floral with a note of panella sugar wafting up in the steam - so much sweetness. This coffee has such a clean aromatic profile, and breaking the wet grounds brings on a smell of malted chocolate and the freshness of pine sap. The cup is so sweet with a flavor of butterscotch cookie with pecans. The acidity is tartaric like grape juice, which holds up at dark roast levels too. There's a creamy element to this coffee that reminds me of a caramel sundae, yet it is delicate as well, with flavors of chamomile tea and wildflower honey. This is a medium bodied coffee, and with a bit of cocoa in the finish, should make for an outstanding single origin espresso.