Notes: Malt, Anise, Milk Chocolate, Cherry, Rose Process: Red Honey - depulped and immediately moved to solar dryers for one week Varietal: Anacafe 14, Bourbon, Catimor, Caturra, Red Catuai, Yellow Catuai, Typica This is a honey-processed micro-lot from a really unique area of Guatemala. The Joyabaj region has long been overlooked and has actually seen an exodus of farmers due to lack of investment from the government and outside organizations. More recently, FECCEG (a Guatemalan exporting company) has recognized the potential of this region and invested heavily in it. Just last year they built a wet-mill in the city center and have been working with the local farmers to implement courier routes for ease of transport between the 1550 small-farms and the processing center. Long-term goals of this project are centered on sustainable farming practices, which includes providing technical assistance to farmers, entrepreneurship training for women, and community nurseries to rejuvenate coffee canopies. This coffee is a great example of how special the area is. It's been difficult to profile as it changes a lot depending on brew method; in immersion brews it starts out with malt, anise, and milk chocolate, and develops strong notes of cherry and rose. On drip we find it primarily has those florals and very little of the spice notes. It also makes an excellent cold brew. Notes: Malt, Anise, Milk Chocolate, Cherry, Rose Process: Red Honey - depulped and immediately moved to solar dryers for one week Varietal: Anacafe 14, Bourbon, Catimor, Caturra, Red Catuai, Yellow Catuai, Typica This is a honey-processed micro-lot from a really unique area of Guatemala. The Joyabaj region has long been overlooked and has actually seen an exodus of farmers due to lack of investment from the government and outside organizations. More recently, FECCEG (a Guatemalan exporting company) has recognized the potential of this region and invested heavily in it. Just last year they built a wet-mill in the city center and have been working with the local farmers to implement courier routes for ease of transport between the 1550 small-farms and the processing center. Long-term goals of this project are centered on sustainable farming practices, which includes providing technical assistance to farmers, entrepreneurship training for women, and community nurseries to rejuvenate coffee canopies. This coffee is a great example of how special the area is. It's been difficult to profile as it changes a lot depending on brew method; in immersion brews it starts out with malt, anise, and milk chocolate, and develops strong notes of cherry and rose. On drip we find it primarily has those florals and very little of the spice notes. It also makes an excellent cold brew.

Notes: Malt, Anise, Milk Chocolate, Cherry, Rose Process: Red Honey - depulped and immediately moved to solar dryers for one week Varietal: Anacafe 14, Bourbon, Catimor, Caturra, Red Catuai, Yellow Catuai, Typica This is a honey-processed micro-lot from a really unique area of Guatemala. The Joyabaj region has long been overlooked and has actually seen an exodus of farmers due to lack of investment from the government and outside organizations. More recently, FECCEG (a Guatemalan exporting company) has recognized the potential of this region and invested heavily in it. Just last year they built a wet-mill in the city center and have been working with the local farmers to implement courier routes for ease of transport between the 1550 small-farms and the processing center. Long-term goals of this project are centered on sustainable farming practices, which includes providing technical assistance to farmers, entrepreneurship training for women, and community nurseries to rejuvenate coffee canopies. This coffee is a great example of how special the area is. It's been difficult to profile as it changes a lot depending on brew method; in immersion brews it starts out with malt, anise, and milk chocolate, and develops strong notes of cherry and rose. On drip we find it primarily has those florals and very little of the spice notes. It also makes an excellent cold brew. Notes: Malt, Anise, Milk Chocolate, Cherry, Rose Process: Red Honey - depulped and immediately moved to solar dryers for one week Varietal: Anacafe 14, Bourbon, Catimor, Caturra, Red Catuai, Yellow Catuai, Typica This is a honey-processed micro-lot from a really unique area of Guatemala. The Joyabaj region has long been overlooked and has actually seen an exodus of farmers due to lack of investment from the government and outside organizations. More recently, FECCEG (a Guatemalan exporting company) has recognized the potential of this region and invested heavily in it. Just last year they built a wet-mill in the city center and have been working with the local farmers to implement courier routes for ease of transport between the 1550 small-farms and the processing center. Long-term goals of this project are centered on sustainable farming practices, which includes providing technical assistance to farmers, entrepreneurship training for women, and community nurseries to rejuvenate coffee canopies. This coffee is a great example of how special the area is. It's been difficult to profile as it changes a lot depending on brew method; in immersion brews it starts out with malt, anise, and milk chocolate, and develops strong notes of cherry and rose. On drip we find it primarily has those florals and very little of the spice notes. It also makes an excellent cold brew.