Guatemala Xinabajul Antonio Castillo
Layered sweetness - caramelizing sugars, butterscotch, and molasses - hints of apple and pear, a tart malic acidity. Darker roasts produce opaque cocoa roast tones balanced by a sturdy sweet base. Good for espresso.
Region: Bojonalito Ixtaltilar, La Libertad, Huehuetenango
Variety: Bourbon, Caturra, Catuai, Typica
Altitude: 1800–2100 masl
Processing: Wet Process (Washed)
Looking back at the last 4 years of Guatemala cupping notes and Antonio's name is all over them. 5 bags here, and as many as 10 bags one year, but always folded into a regional blend. I don't see a single coffee lot from him that we didn't approve of. Well, this year we're happy to bring in 20 full bags of Antonio's coffee, a record! It's a good chunk of coffee from any single producer and certainly needed to be kept separate so that we can offer on its own. Antonio's farm is located in the community of Bojonalito, a small village within the larger municipality of La Libertad, Huehuetenango. His farm is situated right around 1700 meters above sea level and planted in a mix of Bourbon, Caturra, and Typica. The coffee is a wet process, meaning depulped and then using fermentation to remove the sticky layer of fruit before moving to the drying patio. The dry parchment is then transported to Huehue town where it is dry milled and prepared for the final transport to the US.
Description from Coffee Shrub.