Guatemala: Carlos Roldán
Traceability: Finca Siquem, Palencia
Process: Anaerobic Yeast-inoculated Honey
Elevation: 4,920 ft (1500 masl)
Notes: Chocolate Liqueur, Malbec, Spiced Berry
Method: Drip (1:15), Espresso, Cold Brew
Net weight: 12 ounces/340 grams
Info: We met the Roldán family in 2021, when their Tampa-local cousin Eric came knocking on the door of our warehouse looking for a home for Carlos’ coffee. Harvest was coming and this coffee needed a loving place to call home!
We sampled their initial offerings and were pleased with the physical quality of the raw bean, and pleasantly surprised by the taste in the cup! As you can imagine, hundreds of coffees a year come across our palates, and only a few dozen make it to the final list.
After working with their coffee each year since 2022, we’re pleased to know Carlos and his son Carlos Jr. are expanding their horizons and beginning to perfect some of these elusive flavors that can only be found in more intensive post-harvest processing methods.
In this case, we have an anaerobic (meaning coffee was fermented in a low-oxygen chamber, allowing the sugars to ferment slower), yeast-inoculated (meaning the native yeasts and bacteria inherent in the air around us were outcompeted in the enclosed fermentation tank by specially-selected external strains) honey-processed coffee (meaning the coffee fruit was pulped but not washed away) — a circus of events in which the sugars and yeasts danced around in a very specific way to create a very specific tasting coffee.
Carlos Junior only produced 150 lbs of this coffee, of which we secured half. It is a rare treat that we hope you will savor while it lasts! Sure to move quick!
Traceability: Finca Siquem, Palencia
Process: Anaerobic Yeast-inoculated Honey
Elevation: 4,920 ft (1500 masl)
Notes: Chocolate Liqueur, Malbec, Spiced Berry
Method: Drip (1:15), Espresso, Cold Brew
Net weight: 12 ounces/340 grams
Info: We met the Roldán family in 2021, when their Tampa-local cousin Eric came knocking on the door of our warehouse looking for a home for Carlos’ coffee. Harvest was coming and this coffee needed a loving place to call home!
We sampled their initial offerings and were pleased with the physical quality of the raw bean, and pleasantly surprised by the taste in the cup! As you can imagine, hundreds of coffees a year come across our palates, and only a few dozen make it to the final list.
After working with their coffee each year since 2022, we’re pleased to know Carlos and his son Carlos Jr. are expanding their horizons and beginning to perfect some of these elusive flavors that can only be found in more intensive post-harvest processing methods.
In this case, we have an anaerobic (meaning coffee was fermented in a low-oxygen chamber, allowing the sugars to ferment slower), yeast-inoculated (meaning the native yeasts and bacteria inherent in the air around us were outcompeted in the enclosed fermentation tank by specially-selected external strains) honey-processed coffee (meaning the coffee fruit was pulped but not washed away) — a circus of events in which the sugars and yeasts danced around in a very specific way to create a very specific tasting coffee.
Carlos Junior only produced 150 lbs of this coffee, of which we secured half. It is a rare treat that we hope you will savor while it lasts! Sure to move quick!
Traceability: Finca Siquem, Palencia
Process: Anaerobic Yeast-inoculated Honey
Elevation: 4,920 ft (1500 masl)
Notes: Chocolate Liqueur, Malbec, Spiced Berry
Method: Drip (1:15), Espresso, Cold Brew
Net weight: 12 ounces/340 grams
Info: We met the Roldán family in 2021, when their Tampa-local cousin Eric came knocking on the door of our warehouse looking for a home for Carlos’ coffee. Harvest was coming and this coffee needed a loving place to call home!
We sampled their initial offerings and were pleased with the physical quality of the raw bean, and pleasantly surprised by the taste in the cup! As you can imagine, hundreds of coffees a year come across our palates, and only a few dozen make it to the final list.
After working with their coffee each year since 2022, we’re pleased to know Carlos and his son Carlos Jr. are expanding their horizons and beginning to perfect some of these elusive flavors that can only be found in more intensive post-harvest processing methods.
In this case, we have an anaerobic (meaning coffee was fermented in a low-oxygen chamber, allowing the sugars to ferment slower), yeast-inoculated (meaning the native yeasts and bacteria inherent in the air around us were outcompeted in the enclosed fermentation tank by specially-selected external strains) honey-processed coffee (meaning the coffee fruit was pulped but not washed away) — a circus of events in which the sugars and yeasts danced around in a very specific way to create a very specific tasting coffee.
Carlos Junior only produced 150 lbs of this coffee, of which we secured half. It is a rare treat that we hope you will savor while it lasts! Sure to move quick!
All coffee is roasted to order every Monday and shipped the following day through USPS priority mail unless otherwise specified. Orders received on Monday will be processed the following Monday.
Net weight: 12 ounces (340 grams) / 5 lbs (2.27 kg)