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Guatemala Xinabajul El Paraiso
A sweet undercurrent lays the groundwork for a balanced daily drinking coffee, with moderate acidity in light roasts that structures cup flavors. Notes of brown sugar, caramel, berry, semi-sweet chocolate. City to Full City+. Good for espresso.
87
Full Cupping Notes
This custom small producer blend from Paraiso kicks things off with a sweet smells of raw sugars in the dry fragrance, along with accents that hint at both fruit and chocolate. Adding hot water sees the steam laced with caramel notes, along with milk and dark chocolates behind it. City to City+ roasts produce a sweet undercurrent of light brown sugar and caramel flavors that lay the groundwork for a crowd pleasing coffee. As you move through the cup, the fruited accents show a mild presence, like dark berry, and a hint of raisin. The light roasts have a mouth pleasing acidic note that adds a crispness to the cup. My darkest roast was into Full City territory (35F past the start of 1st Crack), which brought out low-toned cup flavors, with notes of semi-sweet chocolate, dark truffle, and a caramelized sugar accent in the aftertaste.
- Process Method Wet Process (Washed)
- Cultivar Caturra Types, Bourbon Types, Typica Types, Modern Hybrids
- Farm Gate Yes
This small producer blend is comprised of coffees from a few farmers in El Paraiso town of Huehuetenango. This lush, high-land valley boasts a dramatic landscape of jutting cliffs and seemingly endless green as far as you can see. Farmers in the region, grow coffee on small parcels of land often adjacent to where they live - in many cases less than one hectare of coffee. Caturra, Catuaí and Bourbon are widely planted varietals, but you the occasional Typica trees mixed in too. Processing is managed locally, each farmer de-pulping and fermenting their coffee at home, or at a neighbor's, then laying it out to dry on concrete patios. Slight variations in processing technic can make for unique cup profiles from one neighbor's coffee to the next. The dry parchment coffee is transported to a dry milling facility in Huehuetenango town where it is hulled, sorted and prepared for export. Read more about our Proyecto Xinabajul project in Huehuetenango HERE.
| Region | El Paraiso, La Libertad |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Patio Sun-Dried |
| Arrival date | July 2023 Arrival |
| Lot size | 23 |
| Bag size | 69 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon, Caturra, Catuai, Typica |
| Grade | SHB EP |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City to Full City+ |
| Type | Farm Gate |
| Recommended for Espresso | Yes |
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