| Minimum quantity | Discount |
|---|---|
| Buy 2 + | Get 10% discount |
Flat 20% off for EID / 15% Off With Subscription
Guatemala. Medium roast. Yellow-Honey. Pecan
Earn 79 PERCUP points on this order
Sourced from Finca Hermosa on the slopes of Acatenango at 1,800–2,100 m, this Catuai‑varietal coffee undergoes a yellow‑honey process that locks in sweetness while maintaining a clean cup. The farm’s volcanic soils impart a distinct minerality and body
Handled end-to-end by PERCUP · Stored at optimal conditions · Sealed for freshness
We ship to the countries below. Delivery windows are estimates from our partner.
Black Lane Delivery — Fast local priority service for customers living within 25 km of our partner roasteries. Flat rate of 20 AED per delivery.
Next Day — Abu Dhabi, Dubai, Sharjah, Ajman, Umm Al Quwain, Ras Al Khaimah and Fujairah. Orders placed before 2:00 PM ship same day.
Within 48 hours — Freshly roasted coffee orders placed before 3:00 PM will be delivered within 48 hours. No deliveries on Sundays.
Free shipping on orders above 200 AED, including Black Lane Delivery.
Saudi Arabia, Kuwait, Bahrain, Oman, Qatar and Jordan.
All EU member states and the United Kingdom via tracked express courier.
India, Singapore, Hong Kong, Japan, South Korea and surrounding countries.
United States and Canada via FedEx International Priority.
Australia and New Zealand.
Most other countries are supported. Shipping rates and times may vary.
Free shipping on all UAE orders. Free international shipping on orders over AED 200. Tracked on all routes — you'll receive a tracking link by email once dispatched.
Guatemala – Finca Hermosa
Nestled on the slopes of Acatenango volcano at 1,800–2,100 m, Finca Hermosa practices a yellow‑honey process that locks in natural sugars while preserving cup clarity. This single origin lot is sustainably farmed and meticulously cupped for specialty grading.
Finca Hermosa shines with gooseberry brightness, roasted‑pecan warmth, creamy milk‑chocolate texture and a honeyed finish. Its layered sweetness and minerality reflect the volcanic soils and careful post‑harvest methods.
Filter / Pour‑Over Recommendation:
Measure 20 g coffee to 340 g water at 93 °C in a Chemex. Pour in three stages over 4 minutes to showcase its silky body and nuanced sweetness.
Espresso Recipe:
Dose 19 g and extract 38 g in 28 seconds at 9 bar for a rich, nutty sweetness and smooth, honeyed finish.
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