Details

12oz (340g)

Flavor Notes: Maple, Blackberry, Nut Brittle

Secondary: Chocolate, Caramel, Butterscotch, Pomegranate, Honeydew, Chili Mango, Dried Apricot

Process: Washed

• Origin: San Pedro Necta, Huehuetenango, Guatemala

• Producer/Farm: Francisco Cardona Martín, Finca La Colmenita

• Elevation: 1,850–2,000 masl

• Varieties: Caturra, Bourbon

Description
A layered Huehuetenango with maple and nut-brittle sweetness framing ripe blackberry. As the cup cools, chocolate and caramel deepen into butterscotch and dried apricot; pomegranate and honeydew add lift, and a tiny chili-mango sparkle lingers. Clean, sweet, and balanced from hot to cool with a medium, coating body.

Farm & Relationship
We first connected with Finca La Colmenita on origin trips in 2018 and 2019 (our team visited in 2018; we returned in 2019). After a pause since 2020, we’re grateful to bring Colmenita back. The farm sits high above San Pedro Necta and is run by Francisco Cardona Martín, whose careful picking and traditional washed processing deliver the clarity and sweetness we love. In recent years the farm has faced drought-related losses, underscoring the need for steady relationship buying and fair, timely payment.

Processing
Selective handpicking; same-day depulping; 18–24 hour dry fermentation; thorough washing; patio drying.

Preparation Suggestions

• Filter: 1:16 ratio (e.g., 25g coffee to 400g water). Slightly finer grind pulls blackberry/pomegranate; slightly coarser emphasizes maple, nut-brittle, and chocolate.

• Espresso: Start at a 1:2.2–1:2.4 yield. Shorter ratios spotlight fruit; longer ratios lean into caramelized sweetness.