Halfling - Half Caff - Swiss Water Borum Um - Flornecia - Guatemala/Brazil - Medium

Origin

• 🇧🇷 Brazil· Minas Gerais
• 🇬🇹 Guatemala· Huehuetenango

Tasting notes

Character

• Comforting
  20
• Funky
  20

Florencia El Coyegual, San Antonio Huista, Huehuetenango Guatemala Process: Fully WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Varietal: BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Drying Time: 13 days on concrete patios Altitude: 1,650 MASL Fermentation: 32 Hours CuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees.: Bright profile with chewy texture. Caramel sweetness, medium citric acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., peach, and plum with floral hints. 85.25 pts Drive the long, winding road up to La Democracia, Huehuetenango, and you'll arrive at a beautiful home surrounded by Gravillea, Chalum, and towering pine trees. This is Rodulfo's farm—a quintessential Guatemalan coffee experience, nestled high in the mountains. Onyx has been working with with Rodulfoand his family since 2018, and it's been an incredible experience. Rodulfo has over 30 years of farming under his belt. He remembers the days of bringing coffee down to the city on horses—a different era, a different pace. While he plans to eventually pass all farm responsibilities to his three sons, he's not done yet. Rodulfo's high energy, contagious laugh, and deep knowledge of the land are forever embodied in his majority Bourbon coffee. He and his family continue to produce coffee with care, precision, and the kind of generational wisdom that can't be taught—only passed down. Fazenda Um MInas Gerais , Brazil VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Mundo Novo Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Dried on Shaded beds and patio Harvest date: May - August Drying time: 25 days on raised beds and 16 days on patio Humidity: 40 - 60% Altitude: 1100 - 1300 masl Fazenda Um was purchased by Stefano Um in 2009 as part of an existing coffee export business, and part of his retirement plan. He quickly became focused on producing the highest quality Brazilian specialty coffee. In 2015, his sons Boram and Garam Um entered the specialty landscape in Brazil, founding the Um Coffee Co. cafes and roastery in Saõ Paolo. Passion inspired passion, and as Boram and Garam pushed for excellence in their business as well as on the competition stage (Garam is a World Brewers Cup finalist and Boram is the 2023 World Bar