Light / Medium Roast
Guatemalan Honey Process
Guatemalan Honey Process
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Honey sweetness, caramelized sugar and a silky body.
This light-medium roast from the Tinamit Cooperative in Guatemala brings out a vibrant balance of fruit and florals. The honey process adds a round, syrupy sweetness that complements its crisp red apple acidity and delicate jasmine aroma—clean, sweet, and wonderfully complex.
Process: Honey
Varietal: Bourbon, Caturra
Producers: Tinamit Cooperative
Region: Atitlan, San Lucas Toliman
Producer Info (from our importer, Primavera Coffee)
The Tinamit Tolimán agricultural cooperative, known as Tinamit, is a new cooperative made up of Kaqchikel co ee growers in San Lucas Tolimán, a stunning town on the shores of Lake Atitlán. These growers recognized that they were in a perfect location to grow specialty coffee and formed an organization in 2016 to market their coffees together.
The 26 current members work on farms from 1500 meters to 2000 meters above sea level, and they also have a small roasting operation to sell coffee locally in their small store. They have worked to branch out into quality natural and honey coffees, though washed coffee remains the majority of their production. The members pay special attention to their role in preserving the remarkable natural beauty of the lake, and strive for environmentally sustainable production.
Lot Info
Tinamit has been experimenting with the honey process, and this year we were delighted with the quality of the honey processed lots. From the farmers of San Lucas to the coop’s processing center, and even to our own dry mill, attention to detail and strict quality standards have given excellent results.
This coffee is harvested by hand on farms in San Lucas Toliman, and delivered to Tinamit Toliman for processing the same day. Tinamit checks each delivery to ensure the cherries are fully ripe; any floaters are also sorted out before the coffee is depulped.
After depulping, the team sets the coffee on a patio to dry in the sun for 5-6m days. Only then is the honey coffee moved to shade-covered raised beds to finish drying fully. On both the patio and the beds, the coffee is frequently turned to ensure thorough and even drying. The coffee is pulled from the beds when it meets the appropriate humidity.
