Origin Report · Guatemala
Huehuetenango,
Finca El Limonar.
- Process
- honey
- Roast
- medium
- Producer
- Finca El Limonar
- 250 g
- $21.00
Filed by Margot, week 14· Filed from 1183 Kingston Road
Honey process splits the difference between washed and natural; you keep the mucilage but not the cherry, and what you get back from the dry mill tastes a little like both. El Limonar is the best example of honey-process Pilot has cupped this year, and we are quietly thrilled to pour it.
Honey processing is fiddly. The mucilage stays on the bean during drying, which means the producer has to rake the beds every two hours for the better part of a week or the lot ferments unevenly. Done well, you get the sweetness of a natural without the wild jam notes.
El Limonar is a fourth-generation farm tucked into a valley in northwest Guatemala. The family has been experimenting with honey process for the last six years and finally hit a rhythm. The 2025 harvest is the cleanest we have tasted from them.
We brew this on the pour-over most days. It also makes a strangely excellent batch brew when you are running late and the line is six people deep. We will not judge you for ordering it from the burner.
Nose
Toasted hazelnut, mandarin orange, brown butter.
Palate
Caramelised pear, almond skin, gentle stone fruit. Syrupy texture.
Finish
Light pipe tobacco, soft acidity, very long.
Origin Map
Fig. M
Huehuetenango, Finca El Limonar, Guatemala
15.32°, -91.47°
At the Bar · Page B
A note from the bar.
Two-week run at most. Honey-process lots from this farm have sold out within ten days the last two years.
Pairs with
Banana bread.
How to brew it · Section C
Two methods we recommend.
Method 01
HONEY
Pour-over (Kalita Wave)
20g coffee, 320g water, 94C. 50-second bloom, two pours of 130g each at 0:50 and 1:50. Total brew time 3:30.
Method 02
HONEY
Batch brew
60g coffee per litre of water at 93C. Wet the filter first. Stir at the 1-minute mark. Drink within 30 minutes.