Guatemala | Fraijanes | La Nueva Montana | Yellow Catuai | Honey Process – Coffee of the Moment


Tasting notes: Honey, Peach with notes of dried Apricot


Farm: La Nueva Montana

Owner: Antonio Gonzales

Region: Fraijanes

Town: El Palmar

Varietal: Yellow Catuaí

Processing: Honey

Size of Farm: 16 Hectares

Elevation: 1550 – 1800 MASL

Rainfall: 2,000 ml per annum

Temperature: 12 – 22℃

Water Supply: Natural Spring Water

Shade Trees: Inga, Gravilea and Avocado

SKU: COTM-GUATE20.10 Categories: , ,


Very ripe cherries are picked and soaked in water to get rid of dust, floaters (or immature beans, hollow beans), lower the microbial count and homogenise temperature. They are then de-hulled with a manual de-pulper and laid on raised beds to dry for 16 – 18 days. They are placed in the shade where there is a lot of ventilation and moved every hour during the first 3 days and every 3 hours the
rest of the time.


In the future Antonio is interested in developing his agronomic practices. Antonio also wants to provide support to other producers in the region who can’t afford to buy supplies. He would like to make the supplies accessible and very cheap for producers.


“Together we take care of the environment avoiding any contaminations. To produce honeys and naturals is a very important way for us to improve our income and the wages for those who work for us. Production of these special coffees also allows us to know our produce better”, says Antonio. “We really want to support our children to be able to study in a University”, explains Antonio.

Weight N/A

, ,

Bean or Ground

Roasted Whole Beans, Ground for Espresso, Ground for Cafetiere, Ground for Pour Over, Ground for Aeropress, Green Unroasted Coffee

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