Guatemala, La Colmenita

Chocolate, plum, black tea.

Finca La Colmenita, the Beehive, sits at 1,850 to 2,000 meters above the valleys of San Pedro Necta in Huehuetenango. Francisco Cardona bought the farm in 2002 and puts nearly all of its profits back into it. He keeps bees too, and the honey is a second income for the farm.

Washed process: fruit and mucilage removed, 24 to 48 hours in fermentation tanks, then rinsed and sun dried. Caturra and Bourbon. A chocolatey Guatemalan with a dark fruit note and a tea-like finish.

Details

• Tasting notes: chocolate, plum, black tea
• Origin: San Pedro Necta, Huehuetenango, Guatemala; 1,850 to 2,000 m
• Producer: Francisco Cardona, Finca La Colmenita
• Varieties: Caturra, Bourbon
• Process: washed, 24 to 48 hour fermentation, sun dried
• Best for: pour over, drip
• Sizes: 12 oz, 2 lb, or 5 lb; whole bean
• Roasted by Methodical Coffee in Greenville, South Carolina