Guatemala Atitlan San Pedro Honey Process

This coffee grows in the mountainous region surrounding Guatemala’s iconic Lake Atitlán – from which this bean derives its name.  Coffee farms belonging to the Kʼicheʼ or Quiché Mayan communities dot the surrounding peaks.  Most family farms in this area are small in size, averaging just a couple acres.  These beans are not the product of a massive operation but of specialized care and generational practices. 

The Guatemala Atitlán San Pedro is a Honey Processed coffee. Honey Coffee Processing refers to leaving the mucilage, a sticky sweet layer (resembling honey) that surrounds the beans, intact, as opposed to Washed Coffee Processing, when this layer is cleaned away. Honey Processed coffees tend to have a more complex profile than their Washed counterparts. Honey Processing isn’t used as frequently as some of the other processing methods, but it’s becoming increasingly common in Central American countries. 

Guatemala Atitlán San Pedro Honey Process joins Carolines Premium Collection – a group of the world’s top-tier coffees.  This light roast is well-balanced and, like most Central American coffees, smooth with none of that light roast acidity.  The complex notes of this Honey Processed bean manifest in tastes of caramel and walnuts.