this is the first time ive tasted the honey process method for huehuetenango. i must say the described tasting note is outside of my comfort zone.
pour over method: i do taste the nougat and dry longan quite strongly especially if it has cooldown around 40 celcius. it has sweet and kinda minor acidity finish. overall i do enjoy it.
espresso based (latte/cappuccino): this my main method of brewing. the flavour note is the same as mentioned above but has kinda bolder and has clean finish