Guatemala El Naranjo Bourbon – White Honey

Florals, redcurrant, and berries shape an elegant and precise cup where lively fruit is balanced by sweetness and clear structure. White Honey processing adds a slightly more enveloping texture than a classic washed coffee while preserving considerable aromatic clarity.

This tiny nano-lot from Finca El Naranjo was created when José Moreira experimented with a very small quantity of his Bourbon. The result is a refined and complex coffee with several layers that become increasingly apparent as the cup cools.

Flavor Profile

• Main notes: florals, berries, and redcurrant
• Acidity: medium to high, lively, and fruit-driven
• Body: medium, silky, and structured
• Sweetness: clean and well integrated
• Aftertaste: persistent, elegant, and fruit-driven
• Overall profile: floral, complex, structured, and refined

Redcurrant provides juicy and clearly defined acidity. Berries introduce additional depth, while florals lift the profile and add delicacy.

As the coffee cools, the fruit gains greater separation and additional aromatic layers become apparent while the cup remains balanced and clean.

Origin and Processing

This coffee comes from Finca El Naranjo, located in Acatenango / Cerro Balam Juyu, Guatemala, and is produced by José Moreira.

The farm was established by the Moreira Latour family in 1920 and lies between the Fuego and Acatenango volcanoes, within the biologically important Cerro Balam Juyu area.

Today, José Moreira, who studied agronomy, continues his family's work and is closely involved in farm management, coffee processing, and drying.

The coffee grows at approximately 1,550 m.a.s.l. beneath regional shade trees. Volcanic soils and Acatenango's distinctive microclimate provide favourable conditions for gradual cherry maturation.

This nano-lot consists of Bourbon, a traditional Arabica variety valued for sweetness, elegance, and its ability to produce clearly defined aromatic profiles.

For this small lot, José experimented with White Honey processing.

In honey processing, cherries are depulped before drying, with some of the coffee-cherry mucilage potentially remaining around the seed during this stage. White Honey generally aims for a cleaner and more delicate expression than darker honey styles.

In this coffee, the result combines precision and clarity with additional sweetness and texture.

Why You’ll Love It

• Very small nano-lot: produced in particularly limited quantities
• Acatenango Bourbon: a traditional variety with elegant cup character
• Floral fruit profile: redcurrant and berries with excellent clarity
• White Honey: a balance of cleanliness, sweetness, and texture
• Layered cup: reveals additional nuances as it cools

Ideal for

• V60: highlights florals, redcurrant, and clarity
• Origami: enhances vibrancy, fruit, and aromatic complexity
• Chemex: produces an especially clean and elegant expression
• AeroPress: adds body while retaining definition
• Modern espresso: for a sweet, fruit-driven, and structured extraction
• Cupping or tasting: particularly rewarding for following its development as it cools

Technical Details

• Origin: Guatemala
• Region: Acatenango / Cerro Balam Juyu
• Farm: Finca El Naranjo
• Producer: José Moreira
• Species: Arabica
• Variety: Bourbon
• Processing: White Honey
• Altitude: 1,550 m.a.s.l.
• SCA score: 87
• Tasting notes: florals, berries, and redcurrant
• Profile: elegant, structured, and complex

Summary

A Bourbon nano-lot from Acatenango with florals, redcurrant, and berries. White Honey processing adds sweetness and texture without sacrificing clarity, creating an elegant, structured, and complex cup particularly suited to filter brewing and modern espresso.