Guatemala Xinabajul -Mirador y Recinos

Complex spice notes -all-spice, clove, and powdered ginger- and near-floral butterscotch and caramel. Chamomile tea aroma, lemon verbena, and citric brightness. City to Full City.
Out of stock
88.8
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Lot size 22bags/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 City to Full City will produce a complex, and bright cup
Weight 1 LB
"Mirador y Recinos" is a two-producer blend, one from San Pedro Necta and the other from San Isidro (not too far from each other on the Pan Am Highway). Both coffees we've had in the past on their own, and to be honest, we blended partly because of their similarity in the cup, but also because one of them was less than 5 bags of milled coffee! Many of the farmers we're buying from in these sub-regions of Huehuetenango produce a very small amount of coffee, 10-or-so bag microlots often representing their entire harvest for the year. In the past, there were few options for selling their coffee locally; they could take it to the large mills down at lower elevations and get paid the going rate, or they could sell it to "coyotes" who drive the dirt roads in their trucks paying cash for coffee. Neither offered any extra price for quality, even though the coffees were grown higher and tended with greater care than the big farms down at lower elevations. We partnered with local coffee people to offer higher prices if the farmers could meet our quality expectations in the cup, and this lot is testament to that success. Given that the localities where we are buying coffee are little more than extended family groups, we have found if we involve a brother or sister, they will tell all their coffee-farming kin and soon we have a network of farmers interested in our project. We wrote an in-depth and detailed description of the project as well.
Both our light and dark roasts of this Mirador y Recinos microlot produced a wonderful cup profile of floral sugar sweetness, baking spice top notes, and unbelievable structure. Grinding this coffee produces a smell of Kraft caramel candies and praline/toffee coating. There's a hint of mace as well, especially strong at darker roast levels. Adding hot water brings up complex sugar smells, like the crust on creme br_l©e, and the floral aspect of butterscotch candies, along with expressions of apple and vanilla bean. The cup has unique flavor components of unrefined sugars and is loaded with baking spice notes, all-spice comes to mind, and powdered ginger in slightly more developed roasts. The layers of caramel and butterscotch sensed in the aroma also come through in strength as cup flavors, especially in middle roasts (City is a tad underdeveloped in my opinion). A cooling cup makes way for herbal to floral tea notes, an aroma quite like sweetened chamomile tea. There is a surprising level of acidity here too, actually citric brightness, lemony and providing amazing structure. Full City shows developed cocoa tones and a sweet/savory salted caramel note as well, acidity uncompromised. The finish is very sweet, honeyed even, and with unique, and resonant clove spice and lemon verbena notes. We actually brewed a melange of City+ and Full City roasts that captures a level of complexity beyond that of either roast level on its own.