The Coffee Blossom Honey is one of the most regulated honeys in Guatemala. To be considered honey from Coffee Pollen, the apiaries must be within 1 km of the primary nectar source and the harvest must happen right after the blossoms fall.
Throughout the world’s coffee lands, beekeeping has been proven effective not only in providing additional sources of food and income for farmers through honey production, but in promoting coffee plant health and yields on working farms and throughout entire agricultural communities.
Otto Herrera is a third generation coffee producer and has over 50 years of experience growing specialty coffee. La Esperanza Coffee Blossom Honey is an extension of the Herrera family’s legacy of quality and innovation and we couldn’t be more excited to share it with you. La Esperanza offers a complex, crystallized profile with a wild floral and citrusy aroma. Bursting flavors of red apple, kiwi and jasmine greet your first taste, followed by warm cinnamon and sweet lemonade finish.
Jorge started as a picker in farms in the San Pedro Necta. He saved money with his wife until he had Q500 to buy a small piece of land down by the PanAmerican highway. About 14 km away, and closer to civilization, Jorge learned the value of coffee; how to buy and sell, quality metrics, and how to grow quality coffees. He sold his property and moved back up the mountain to be back in Agua Dulce. Here he bought two small parcels and worked the land. Someone told him that having two farms apart was a waste of time so he bought the first lot where El Apiario currently is. At first coffee wouldn't grow at this elevation and he grew corn while trying many different kinds of coffees. Finally, he discovered how to grow coffees at this altitude and continued to work on quality. Jorge began beekeeping as a necessary response to the disappearance of bees on his farm, and has since harvested the honey for household and community consumption.
The Underdog is our house espresso blend featuring coffee specially chosen to deliver a sweet and syrupy espresso. We have tailored this blend to put a modern twist on the...
ORIGIN: Brazil REGION: Valle da Grama FARM: Fazenda Cachoeira da Grama VARIETY: Bourbon ALTITUDE: 1100–1250m PROCESS: Natural (Sun Dried)...
ORIGIN: Nicaragua REGION: San Juan Rio Del Coco FARM: Armando Zeledon - La Esperanza VARIETY: Caturra, Yellow Catuai, Typica ALTITUDE: 1300 masl METHOD:...