This coffee was produced by smallholding farmers in the rural area of Aponte, Narino. It is a mountainous region with elevation topping 6,000 ft and lush green tree coverage. Most of these farmers belong to an indigenous reserve called Aponte and have a history that dates back to the Incan population of Colombia.
The “Honey Process” started in 2018, and has achieved great success with this particular processing method. You could even say they have mastered the art of the honey process. Normally coffee cherries in Colombia are picked, fermented, washed, and dried. In the case of “Honey Processed” coffees like this one, it was fermented and dried before being washed. The intense fermentation process that occurs when coffee is dried without washing the mucilage off leads to a very yummy flavor profile.
As a result of the coffee being dried without being washed, the mucilage forms a sticky honey-like glaze over the seeds, which is where the name comes from. So, no real honey is used here, it’s just the appearance of the beans that look like they have a honey glaze on them. It is a delicate process and if done improperly it can lead to bad coffee with notes of vinegar. The weather conditions here are particularly suited for producing honey coffees because the mountain valley produces steady cold winds that allow the coffee to dry quickly and evenly.
Buttery, Citrus, Simple Syrup, Berry
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Buttery, Citrus, Simple Syrup, Berry 〰️
We are thrilled to offer this unique coffee with its distinctive flavor profile and an indigenous history that dates back to the Incan empire! Think of this as an elevated everyday coffee experience. The honey process yields a delicate floral cup profile and a silky, buttery smooth body. It's a cup of coffee that you can have over and over again!