Santa Clara Honey


  • Coffee Story
  • Flavor Profile
  • Location
  • Brew Methods
  • Ricardo Zelaya produced two amazing coffees from Santa Clara using different processing methods. To experience the impact processing has on a cup's flavor profile choose in the drop-down menu to purchase two, half-pound bags and taste both!

    • After several years without a Guatemala on our menu, we were introduced to Ricardo’s coffee from his farm Santa Clara. This lot is comprised of the Bourbon variety and processed using the Honey method. Ripe cherries are picked, depulped and the sticky mucilage clinging to the bean is dried in their greenhouses on raised beds until target humidity levels are reached. This process creates a hybrid flavor profile between a Natural & Washed. 

      Pink and purple florals bounce around in the aromatics leading into more florals in the cup. Hibiscus & rose hip offer a brightness unlike any honey processed coffee we've had before. The mouthfeel and finish are reminiscent ironically of honey, sugar cane and coffee cherry with a juicy freshness.
    • Drip
      Pour-over
      AeroPress
      Espresso

      Check out our Education page to learn detailed brew methods.

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