A honeyed, dessert-sweet Guatemalan with the kind of body that makes espresso sing. Sweet is built around El Durazno's white-honey Bourbon: grown high in Huehuetenango, dried slowly on raised beds, and roasted for the sweet spot between fruit and caramel. The farm — El Durazno, Huehuetenango El Durazno is a small, family-run farm at around 1,700m in the mountains of Huehuetenango, near the Cuchumatanes range in western Guatemala. Picking, pulping and drying all happen within a few hundred metres of each other, and every lot passes through the same set of hands from cherry to export. Huehue is one of the highest, most respected growing regions in Central America — cold nights, hot days, mineral-rich soil and enough altitude to slow the cherries down until the sugars concentrate. The lot — White Honey Bourbon Bourbon variety, 1,700m, processed as a white honey. The cherries are pulped, but most of the sticky mucilage is left on the bean while it dries slowly on raised beds. "White" is the lightest end of honey processing — less mucilage than yellow or red — which gives a cleaner cup while still keeping the sugars and body honey process is known for. How to drink it Espresso — the money shot. Thick, syrupy, nut-and-caramel forward. With milk — pecan pie in a cup. This is where it really shines. Filter / V60 — cleaner and more apple-led; lovely, just a different mood.
