Guatemalan Coffee Blossom Honey

Produced by Jorge Mendez at Finca Apiario in Guatemala. The bees use pollen from the Finca El Panal coffee to produce a rich raw honey with natural fruit notes.

This Guatemalan offering from Case Study Coffee showcases fruit-forward character sourced from producer Jorge Mendez. Guatemala's distinctive terroir, explored in depth at Guatemala Antigua, has long produced coffees prized for their balanced acidity and layered complexity. The natural honey process—a middle ground between washed and fully natural methods—typically allows fruit characteristics to develop prominently while maintaining clarity in the cup.

To explore the specific flavor descriptors and how they relate to broader sensory profiles, consult the flavor wheel for reference. This approach to processing and origin combination invites exploration of how environmental factors and fermentation influence the final profile.