This is Nelin’s second year producing a honey process, and his knowledge and experience have skyrocketed since last year. With his consistent student mindset and community support, he R&D’ed his process to give us this year's Honey Parainema. This coffee created quite a buzz around the cupping table with all the complex flavors we found. The first sip reminds us of being in a vineyard and eating grapes straight from the vine – sweet, tart, and bright. The second sip turns that sweetness into a deep burgundy color, reminding us of black cherries. Lastly, these notes are paired beautifully with a lingering finish that sits on your tongue like wildflower honey.  

We started working with Nelin Guzman of Santa Barbara, Honduras, in 2018, and in 2020, he became part of our Best Friends Club’s direct relationship program. Every year we visit, we are stoked to hear all the updates about Nelin's farm, home improvements, and family happenings. This year was extra special because one of Nelin’s natural processed lots made it to a national competition called “Cup of Excellence,” setting a new high for the quality of his coffee. Nelin Guzman is the epitome of the Best Friends Club, and moments like these strengthen our drive to push the program forward and remind us that we have the power to create something bigger than ourselves.

Want to learn even more? Check out our detailed write-up!