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Tinamit Honey

Tinamit Honey

Exploring two expressions from Tinamit Coop, grown on the idyllic shores of Lake Atitlán: blackberry, cacao, and toffee.

£18.50
£18.50
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Volume

Character

We taste blackberry, cacao and toffee.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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Shores of Lake Atitlán

From the shores of Lake Atitlán, these coffees come from Tinamit Tolimán, a cooperative of Kaqchikel coffee growers based in San Lucas Tolimán. The 26 members farm small plots between 1,500 and 2,000 metres, where the high altitude and volcanic soils provide favourable conditions for coffee cultivation.

The growers began working together in 2016, recognising the potential of their farms for specialty coffee, and formally established the cooperative in 2018. Since then, Tinamit has continued to develop its approach to coffee production, with a focus on improving quality while creating greater opportunities for its members.

The Producer

Washed coffee remains an important part of Tinamit's production, while honey and natural processing have become increasingly prominent. These coffees reflect that exploration, with carefully selected cherries processed at the cooperative before being dried on patios and raised beds.

The relationship between Primavera and Tinamit extends beyond coffee, with support for projects that help strengthen livelihoods within the community.

For this lot, ripe cherries are handpicked and delivered to Tinamit on the same day. After sorting, the cherries are depulped, leaving a layer of sticky mucilage around the bean. The coffee is first dried on the patio for five to six days, before being moved to raised beds under shade and regularly turned.

  • Production Data

    Produced by Tinamit Cooperative
    Region - Atitlan
    Grown at 1500 - 2000 masl
    Varietal - Bourbon, Caturra, Pache, Sarchimor
    Harvest - February 2026
    Process - Honey

  • Honey

    Ripe cherries are pulped to remove the skin and fruit while leaving a layer of sticky mucilage enchasing the bean.

    The beans are then dried until the desired moisture level is reached.

    A colour spectrum denotes the different levels of honey processing, characterised by the amount of mucilage remaining on the bean.

    Ranging from yellow honey which will display a delicate & refined flavour profile to black honey displaying syrupy bold characteristics.

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