|Drying Method||Patio Sun-Dried|
|Arrival date||August 2017 Arrival|
|Cultivar Detail||Bourbon, Caturra, Typica|
|Appearance||.6 d/300gr; 15 - 17 screen - a few partial quakers in our roasted coffee|
|Roast Recommendations||City+ to Full City+|
Xinabajul is the name of the original Huehuetenango town, and this coffee comes from small-holder farmers in the greater department of Huehue. The small coffee producers in this area had few options when 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. For the last 7+ years, we've 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.
City+ roasts have a toffee nut sweetness in the dry grounds, like almond brittle candy. Full City adds a bittersweet smell that together comes off like cacao bar with candied almond bits. Adding hot water heavily boosts the cacao bittersweetness, especially at Full City, but really in both of our roasts (City+ and Full City). Breaking through the crust releases layers of chocolatey smells, roasted cacao nib, baking cocoa, Hershey's bar, and earth-toned carob. I'm hit with a bittersweet cacao flavor up front when the coffee's hot, that settles into sweeter chocolate flavors as the cup cools down a bit, like tootsie roll, and chocolate taffy. The volume of sweetness comes up as the coffee cools too, balancing out the cocoa roast tones in Full City roasts, the building blocks of a balanced brew. In terms of acidity, there's a subtle green apple-like impression that lends a mouthcleansing effect in the finish. With impressive levels of sweetness and bittering roast tones, Pequeños Granjeros proves to be balanced at a wide roast range, as light as City+ and all the way into the beginnings of 2nd snaps. More than worthy of trying as single origin (SO) espresso too, as well as a bittersweet base to an espresso blend. Try starting with a 2-bean blend of 2/3 Guatemala to 1/3 wet processed Ethiopian and adjust to taste.