At Yahava, we’re always on the lookout for coffees that not only taste incredible—but also tell a story of craftsmanship, innovation, and flavour discovery. This June, we’re excited to feature a coffee that does all that and more: Finca Concepción Buena Vista – Lactic Honey, straight from the highlands of Acatenango, Guatemala.
But what really makes this month’s Specialty Estate so exciting is not just the origin or the varietals (Bourbon and Caturra, for the coffee nerds among us). It’s the processing method: lactic honey.
So, what is “Lactic Honey”?
To understand this process, we need to take a quick dive into how coffee gets from cherry to bean.
After harvest, coffee cherries go through a fermentation process that helps break down the fruity outer layer (called mucilage) and brings out flavour in the bean. Traditionally, this is done through washed or natural methods. But in recent years, coffee producers have been experimenting with more controlled fermentation, and lactic honey is one of the most exciting developments.
In this process:
- The cherries are pulped, leaving much of the mucilage intact (hence “honey”).
- Then, they are fermented in an environment that encourages the growth of lactic acid bacteria.
- These bacteria thrive in low-oxygen conditions and produce lactic acid—the same gentle, tangy acid found in yogurt and sourdough.
The result? A clean, syrupy-smooth cup with a distinctive creamy texture and vibrant, fruity complexity. It’s a delicate balancing act that demands great care—but when done right, like at Finca Concepción Buena Vista, the payoff is extraordinary.
Why is it being used?
As global coffee drinkers become more adventurous, farmers and producers are responding with more creative fermentation methods that push flavour boundaries. Lactic fermentation is gaining traction for a few key reasons:
- Flavour Complexity: It brings out deeper fruit notes—think plum, red berries, cola, and sweet spice—without overwhelming acidity.
- Silky Texture: The lactic acid smooths out the mouthfeel, creating a creamy, almost dessert-like cup.
- Unique Identity: These methods help small farms differentiate themselves in a competitive specialty market.
For drinkers, lactic honey coffees represent a new realm of taste—familiar enough to enjoy but adventurous enough to surprise.
What to Expect in the Cup
This Guatemalan gem greets you with a sparkling acidity, followed by rich notes of cola, plum, and red berries. As it cools, the cup transforms—showcasing its syrupy body and a long, jammy finish. It’s a coffee that rewards curiosity, sip after sip.
Ready to taste the future of fermentation?
Join us at the Tasting Bench to sample this exciting new arrival, or grab a bag online while it’s here. As always, this Specialty Estate is a limited micro-lot, so don’t miss your chance to experience a coffee that’s truly at the edge of innovation.