Honduras Nelin Guzman - Honey Process

This honey-processed coffee is syrupy and sweet, with notes of nectarine, peach and sticky toffee. The honey processing method creates a coffee that has both the intense sweetness of a natural processed coffee, with the clarity of a fully washed coffee. 

Coffee Details

This unique coffee hails from producer Nelin Guzman, located in the Santa Barbara region of Honduras. With cool nights and warm days, his 1,600 masl farm has the ideal microclimate to produce complex, bright coffees that make the Santa Barbara region so special. Mr. Guzman processed this particular micro-lot using the honey processing method in which the coffee is depulped, then dried on raised beds with the sticky, sugary mucilage still attached. The coffee is then dried for up to 20 days, during which the coffees are constantly moved. Honey processing creates a unique flavor profile that is both intensely sweet and full-bodied, yet still clean. 

Brew Recipes

Produced by Nelin Guzman in the Santa Barbara region of Honduras, this lot showcases the distinct character of the honey process. By leaving a portion of the coffee cherry’s mucilage intact during drying, this method often bridges the gap between the bright acidity of washed coffees and the intense sweetness of natural-processed beans. When roasted by Case Coffee Roasters, this specific harvest highlights a profile defined by nectarine, peach, and sticky toffee.

For those exploring the Honduras · Santa Barbara origin, this coffee serves as an excellent example of how regional terroir and careful post-harvest handling influence the final cup. To better understand the nuances of these stone fruit and confectionary descriptors, we recommend referencing the flavor wheel to identify the specific aromatic compounds present in your brew. This selection reflects the meticulous work of Nelin Guzman, offering a balanced and sweet experience that highlights the potential of high-altitude Honduran production.