The Municipality of San Gaspar Ixchil is located near the Cuilco river, and not far from San Pedro Necta, another growing region where our coffee buying is focused. This particular lot is made up of a few neighbors in a village within San Gaspar, whose coffees shared similar cup characteristics (on the "fruit forward" side for the region), and are complimentary to one another. This is the first year we've tasted any coffee from this particular region, and since the individual lots were 1 - 3 bags total, it also made sense to make a regional blend in order to have more coffee to offer! "Xinabajul" is the name of the original Huehuetenango town, and also the name we've used for a project we've had going in the Huehue highlands for about 6 years now. "Proyecto Xinabajul" involves finding small holder farmers in the different growing regions who are producing great coffees, and then pay them a premium for allowing us to taste individual production batches in order to identify the best of the best. You can read more about the projectHERE. This lot is only 9 x 46 kg bags.
San Gaspar is a potent smelling coffee, the dry fragrance filled with pectin-like smells - fruit preserves, spiced orange marmalade - and aspects of dark chocolate, intensity that builds with roast development. Our Full City roast had a pungent dark berry smell, with layers of bittersweetness, and interplay that came off like dark chocolate brownie with a layer of fruit compote. Almond aroma comes up in the brewed cup, flavors of marzipan and coconut chips in City+ roasts, a blanket of unrefined sugars commanding more and more attention as the cup cools. A pear-like acidity is perceived at this roast level too, which adds a mouth-cleansing effect in the finish. Full City roasts retain a high level of sweetness, and flavors of plum and cocoa are at the head, giving way to nutty accents of candied pecan, and maple almond scone. San Gaspar Ixchil brews very well, and pour overs show a unique level of complexity for the region.