This exceptional Honey-Process Colombia is fruity and sweet with notes of tangerine, red apple, cherry and caramel. The extra care in processing has intensified the flavors inherent in this crop and made it something unlike traditional Colombian coffees. You’ll taste the difference in regular drip coffee makers, but where this coffee shines exquisitely is with Aeropress, siphon or pourover brewing which bring out the acidity and sweetness. For anyone loving Colombia coffees, this is a MUST try!
Elevation: 1525 to 2400 meters
Milling Process: Honey
Drying Process: Patio and solar dried machine
Harvest Start Month: June
Harvest End Month: August
Most coffees from Colombia are processed using the traditional washed method. This lot, however, goes through a more complex honey process that involves leaving the bean to dry in its mucilage for 20-45 days, using the heavy, cold winds of the region to help promote an even drying process. The producers of this region, an indigenous community called the Inga, were part of the northernmost Inca empire, which colonized the south of Colombia in the late 14th century. Land here is communal, and the population is ruled by a “cabildo” or group of elders who make sure ancestral traditions are upheld. The population of this area have unfortunately been affected by earthquakes in recent years and have turned to specialty coffee to help produce income for the region.