The Guatemala El Limonar was carefully roasted for you by Onyx Coffee Lab. This honey processed coffee was grown by José Bernabé Martínez in the Huehuetenango region of Guatemala between 1,850 meters above sea level. This is a stellar coffee, with fruit-forward juicy peach and raspberry, with delicate floral and black tea finish.
I don’t like the sour fruit flavours of this South American coffee. Country: GUATEMALA Region: HUEHUETENANGO Altitude: 1,850 METERS Variety:BOURBON, CATURRA Process: HONEY PROCESSED Producer:JOSÉ BERNABÉ MARTÍNEZ
The El Salvador Finca Santa Rosa lot 17 was carefully roasted for you by Onyx Coffee Lab. This honey processed coffee was sourced from the growing region of El Salvador and was produced by the Jorge Raul Rivera at 1,650 meters. We love this coffee brewed as a pour over, like the Chemex or V60, to highlight its nuanced notes of praline, maple and Gala apple acidity and balanced overall quality.
I’m not sure I have the palate to detect the “praline, maple and Gala apple acidity”. I did not taste any fruit at all. I’m not a Chemex expert but I have brewed many enjoyable cups of light roasted Ethiopians in the last year. I am using a basic brewing guide which isn’t much different…