Guatemala Proyecto Xinabajul - Miriam Herrera

This lot from Miriam Hererra is beautifully sweet, with a mix of cocoa, dried fruits, and near effervescent acidity. Dried fruits like golden raisin and apricot come out, as well as white grape and apple. It has a honey and brown sugar sweetness, and integrated, tartaric acidity. Full City roasts show fantastic with dark fruits and body. City to Full City+. SO Espresso.
Out of stock
88.5
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Lot size 11bags/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 This coffee seems best around City+ but will do well between City and Full City. Full City - Full City+ roasts will make amazing espresso.
Weight 1
This microlot was produced by Miriam Hererra in the La Libertad area of Huehuetenango. La Libertad is way up in the highlands, an area with starting altitude around 1500 meters - Miriam being located around 1700. Like many of the farms in this region, her farm is planted in a mix of Bourbon, Caturra and Typica shrub varietals. Processing is handled onsite wit ha small wet mill, and then the coffee is patio dried. Her coffee stood out on the cupping table, not once, but twice - we have another lot coming in a month or so. This is our first year having a microlot from Miriam's farm, and we feel very fortunate to have her as a part of our Proyecto Xinabajul. This is a total of 1100 LBS, and so we don't imagine it will last very long. But don't despair, a second small lot will be along shortly!
Aromatically, this coffee has a sweet 'nose' on it, with the dry grounds perfumed with raisin and cinnamon, and smelling a bit like spice cake. City+ roasts have lots of dried fruits (raisin, peach, apricot, date) and brown sugar, while Full City lands a bit more on the molasses sugar side of sweetness, with whole clove and other baking spices. Adding hot water brings up a sweet scent of peach preserves, along with more of the brown sugar sweetness found in the dry grounds. There's a 'buttery' note too that is released on the break lending itself to a concoction of butterscotch and caramel notes. This is one sweet cup, with flavors of bittersweet chocolate and dried fruits, and an acidity that shines. City/City+ roasts have golden raisin and dried apricot flavors, and with a rich, thick sweetness of honey and brown sugar. Even at this light roast level, the cup is bodied and juicy. The acidity is like white grape or green apple, so apparent yet well integrated into the overall profile. Full City roasts have dark fruits like plum and fresh fig, and layered chocolate flavors help build out the middle as well as define the finish. At this deeper roast level the acidity continues to have a defined presence in the cup. Dark chocolate shifts to more Dutch cocoa flavors long after the final swallow, lingering on in the aftertaste. This coffee from Miriam Hererra has a 'complete' profile, and makes such a pleasing cup of coffee. As a SO espresso it has bolstered chocolate notes, thick syrupy mouthfeel, and an intense sweet/bittersweet cocoa flavor in aftertaste.