Guatemala Xinabajul -San Antonio Huista

San Antonio Huista makes for a clean cup, filled out with sugar-browning and honey sweetness, and spiced accents. Middle roast levels have elements of apple crisp - baked apples with cinnamon stick and raw sugar crumble. City to Full City+. Good for espresso.
Out of stock
87.6
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jun 19 2015
Lot size 12bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .6 d/300gr, 15+ screen
Roast Recommendations City to Full City+
Weight 1 LB
This is a single-producer coffee from the sub-municipality San Antonio Huista, Huehuetenagno. This coffee comes to us through a joint-effort of a local micro-mill owner who is able to process and separate the micro-lots we approve, and a highly sophisticated dry-mill who put on the finishing touches and export the coffees for us. It helps us greatly to enlist local support, folks who not only know the land but also the local farmers. We put in quite a bit of work ourselves, tasting many rounds of samples in order to identify the premium-level coffees, as well as make several trips to the area each year meeting with farmers and collecting information. This is part of our "Proyecto Xinabajul" in Huehuetenango, which you can read an in-depth and detailed description of the HERE.
The dry fragrance has a familiar scent of cinnamon and sugar toast, well, without the bread part. You get a sense of unrefined sugars and gently baking spice suggestions in the light roast levels, which shifts toward pungent, burned sugar and dried-fruit hints as you near Full City. Raw honey and graham cracker smells billow up from the wet crust, and the break gives off a scent of loose leaf tea. The flavors found in light roasts don't stray too far from the aromatics, a flavor of apple crisp comes to mind - baked apples with cinnamon and brown sugar crumble. Sugar notes fade to pleasing bittersweetness in the aftertaste, the finish coming to a fine point. Fruited tones build with a little more roast, and our darkest cup (just north of FC) had a nice blend of pear and cocoa powder. This will make a great SO espresso, and while our roast was a tad "light and bright", FC should produce heavy chocolate tones, and a fruit-juice brightness.