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Aponte Honey
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Coffee

Aponte Honey

Overview

Notes Dark plum, french toast, marscapone Varieties Caturra, Colombia Elevation 1525 masl Process Honey
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Description

This unique and uncommon honey processed lot comes to us from Nariño, a renowned coffee growing region in Southern Colombia. The process gives way to a profile focused on complex sweetness, with layers of cognac, fresh red berries, and viscous caramelized sugars. Its one of the cleanest examples of a fruit forward process we've seen anywhere in the world, and an exciting new addition to the Variety Coffee roster!






Background

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.

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