guatemala coffee
Guatemalan Coffee Blossom Honey
by case study coffee roasters · portland, usa
you'll taste honey before honeycomb. this is guatemalan coffee blossom honey, a honey guatemala from case study coffee roasters.
honeyhoneycomb
the bean
- origin
- guatemala
- process
- honey
- status
- in stock
guatemalan coffee blossom honey is a honey-processed coffee from guatemala, roasted by case study coffee roasters. the honey process means the coffee is dried with some or all of the fruit mucilage left on the bean, which contributes to its sweet, syrupy character. in the cup it delivers flavors of honey and honeycomb, making it a naturally sweet, low-acidity option. it suits brew methods that highlight sweetness and body, such as pour over or french press. grind medium-coarse for filter or coarser for immersion, and keep water temperature around 93-96°c to avoid masking the delicate sweetness.
common questions
What does Guatemalan Coffee Blossom Honey taste like?
this coffee tastes of honey and honeycomb, with a sweet, syrupy character that comes through from the honey processing method.
How is Guatemalan Coffee Blossom Honey grown and processed?
it is grown in guatemala and processed using the honey method, where the coffee cherry's mucilage is left on the bean during drying, concentrating sweetness in the final cup.
How should I brew Guatemalan Coffee Blossom Honey?
brew methods that emphasize body and sweetness, such as pour over or french press, work well here. use water around 93-96°c and a medium to medium-coarse grind to let the honey-like sweetness come through cleanly.
about case study coffee roasters
case study coffee roasters proves the hypothesis that good coffee shops aren't accidents. they're deliberate experiments in what happens when someone cares more about the beans than the bottom line. tucked into southwest portland's grid near 10th avenue, this place has earned its 4.4-star rating from over 1,400 reviews by doing the small things right. the baristas here actually taste what they're serving you. that matters more than you'd think. regulars don't just come for caffeine, they come because someone behind the counter remembers how they take their cortado. the coffee itself hits differently when it's roasted by people who understand that each batch is its own small science project. no corporate manual dictates the grind size here. just experience, intuition, and the kind of attention that makes specialty coffee worth the extra two dollars. portland has plenty of roasters, but case study understands the assignment.
all coffee from case study coffee roastersportland, usa
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