Colombia Honey Process Aponte Community

Base flavor notes of molasses cookie and unrefined sugars are intertwined with fruited accent notes of raisin, fig, berry fruit leather and more. Bittersweet chocolate easily developed at Full City and beyond. City to Full City. Good for espresso.

In stock
  • Process Method Honey Process
  • Cultivar Caturra Types, Typica Types, Modern Hybrids
  • Farm Gate Yes
Region Aponte, Nariño
Processing Honey Process
Drying Method Covered Sun-dried
Arrival date December 2018 Arrival
Lot size 18
Bag size 70 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra, Variedad Colombia, Typica
Grade Estate
Appearance .4 d/300 gr, 15+ screen
Roast Recommendations City to Full City
Type Farm Gate
Recommended for Espresso Yes

This honey processed coffee comes from an indigenous group in a nearby region called Aponte, just east of Buesaco town. The people of Aponte are Inga, a pre-Colombian ethnic group related to the Incas, their native tongue being Inga Kichwa. This is a protected reservation, and as such, they have their own government and are generally outside the Colombian government's reach. Aponte is located in a misty paramó region around 1900 meters above sea level and the farmers in this growing region produce mainly Caturra an Variedad Colombia, the latter being a disease resistant hybrid. Three different growers contributed to this 12 bags. The land where the coffee is grown is owned by the community, but each producer is in charge of specific plots and can sell the coffee they produce. Honey Processing is a processing method where the coffee cherry and some of the fruit is mechanically removed, leaving behind a thin layer of fruit which is then laid out on raised beds to dry. Drying can take more than 2 weeks, the prolonged exposure to the coffee fruit causing a very subtle and slow fermentation to occur, and often imparts fruit-like flavors in the coffee itself. This lot is definitely of the "fruit forward" variety, and will surely win over fans of wilder dry processed coffees from Latin America and even Ethiopia.

This honey process lot from Aponte is set to satisfy fans of fruit forward naturals. The complex aroma offers smells of dried sticky fruits, rhubarb pie filling and berry wine, capable of developing a bittersweet core with deeper roasting. We enjoyed this coffee at both light and medium-dark roast levels. Our City roast had a surprising level of acidity. A tart cranberry juice flavor peeks through base notes of molasses cookie and unrefined sugars, which add depth to the cup character. The flavor profile really opens up as it cools. And while there is a murkiness too, an array of fruited accents such as raisin, fig and berry fruit leather are inextricably bonded with the unrefined core sweetness. Full City roasts pull out rich chocolate roast tones, and the dark fruit notes have a jam-like quality though a little more folded into the background than my City and City+ roasts. A great espresso option too, this honey lot from the Aponte Community promises lasting bittersweet and fruited tones, and massive body carries these flavors long into the aftertaste.