Guatelama Finca La Bolsa

It is a real treat to offer this small lot produced by Maria Elena Vides at Finca La Bolsa in the northwest Huehuetenango region of Guatemala. The cup profile is instantly recognizable as something special, from dry aroma to first taste. If you're not familiar with honey processing in coffees this would be a great introduction. It is balanced with milk and dark chocolates, creamy and syrupy on the palate, dense with berry and cherry flavors and a lively, tart acidity that doesn't overwhelm the cup. It is very rewarding with both Aeropress and Chemex but it is great with any brew method.

Honey processed coffees are a newer but well established style resulting from experimentation at origin. They vary amongst producers and are excellent for highlighting the unique qualities of the coffee independent of the influence processing imparts.  If you are familiar with the very common washed process and natural process in specialty coffee, then the honey process shares familiar qualities of both of these. What all variety of honey process coffees will have in common is generally more prominent fruit notes in the cup profile.  Not as intense as a natural process coffee that is fully fermented and dried in the coffee berry, but about halfway between that and the washed coffee in which seeds are fully pulped and fermented without any of the coffee fruit present. With a honey process the seed is partially pulped leaving some fruit adhering during fermentation and drying process. We hope you enjoy.