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|Arrival date||August 2017 Arrival|
|Cultivar Detail||Bourbon, Caturra, Typica|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City+ to Full City+|
Each year we find new folks in Huehuetenango to buy coffee from, and sometimes we're lucky enough to find a whole family of coffee producers. The Castillos are such a family, and this lot is made up by Edwin, Arcenio, and Cornelio in the Hoja Blanca area of Cuilco - neighbors, family members, "Familia Castillo" (that's Edwin, and Arcenio along with other brother Felino in the first picture). Hoja Blanca is rife with coffee farmers, like many of these highland regions, and it's an area we've been buying coffee from now for some time, with Finca Regalito/Famila Villatoro being one of our longest interests. These farms are situated right around 1700 meters, and Caturra and Bourbon make up the lion's share of varietals, but some Typica trees are also in the mix at a much lower volume. Processing is handled onsite, the coffee is patio dried, and then trucked down to a dry-mill in Antigua. This is year 2 for our Proyecto Xinabajul, and we're pleased to offer these newest members.
This coffee boasts raw sugar sweetness in middle roasting, and a pleasant nuttiness that make for a great daily cup. The dry fragrance has a date sugar smell to it, and accented by roasted almond, and brown sugar. The wetted crust has a saturated brown sugar sweetness and cinnamon accent, that has a pastry smell like coffee cake. I really enjoyed both of my roasts of Familia Castillo which were roughly City+ and Full City, both showing convincing levels of sweetness, nougat, unrefined sugars, and more. They both also had a roasted nut quality that along with the sweetness came off like caramel or toffee covered nut. Letting a City+ brew cool a bit, a sweet hazelnut flavor comes through, along with candy-coated pistachio in the finish, and black tea brightness highlighting the cup. Full City roasts are chocolatey indeed, and I'd bet the sweetness holds up at Full City+ too, balancing out the increasingly bittering roast tones that come with it.