Guatemalan Honeys and Naturals have Landed

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Natural and honey processed coffees are special in Guatemala.

Over the last four years we have been working with our Guatemalan Producers on creating processes and perfecting standards to ensure we can get great coffees from the very difficult Natural and Honey Processes. 

In a country where 99% of the coffees are washed - this first of all took a lot of convincing. Trust is a big element in the process so that we could get the producers to experiment, which began with very small quantities and ensuring they took notes of drying times, temperature and positioning of the raised beds, in order to cup each lot and give them real time feedback. 

As water supplies in the world become scarce, it is important to look into alternative processing methods with less water waste. Guatemala's farmers in their fragile ecosystems understand the need for conservation.

We have two agronomists and two Q Processing professionals on our team who have started sharing information about the natural and honey processing methods. We hope that this work will benefit the producers we work with long-term.

This year we are proud to offer a great selection of honey and natural coffees - it was an amazing harvest due to very dry weather during which allowed even and consistent drying.  We continuously learn from each harvest, making changes and improvements so that we can make ever better coffees alongside our producers! 

OUR 2020 SELECTION IN EUROPE

 

In Europe we are offering eight small honey and natural lots from Guatemala. To preserve freshness and makes these lots accessible, we package them in small 30kg Ecotact jute bags. 

We have coffees elegant and complex tropical fruit notes to very wild strawberries and cream notes. Sounds good ha? If you are interested, get in touch with us now, quantities are very limited and we are working on  first come first serve orders. 

Get in touch for samples now!

xxxxx

// Primavera Coffee team 

Want to read more about processing? Have a read about what we think about fermentation of coffee in Guatemala.