Colombia Narino Buesaco Honey

Should appeal to lovers of dry process coffees, such a fruit-forward cup, cranberry juice, tart goji, raspberry, dried strawberries, and fig jam. High level of sweetness and body, and surprising acidity given the processing method. City to Full City.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Covered Bed Sun-dried
Arrival date Feb 24 2017
Lot size 12bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra
Grade SHB EP Prep
Appearance .2 d/300gr, 15+ screen
Roast Recommendations City+ through Full City+ works well
Weight 1 LB
Recommended for Espresso Yes
This honey processed Buesaco coffee comes from an indigenous group in a nearby region called Aponte, just east of Buesaco town. They are located at around 1900 meters above sea level and 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 Buesaco is sure to please those fans of fruit forward naturals, with big dried and fresh fruit flavors, immense body, and a more muted acidity that fully washed counterparts. The aromatics are loaded with fruit jam smells, strawberry-rhubarb and lingonberry come to mind, getting into wine-like fruit territory with deeper roasting. Breaking the crust on our Full City roast revealed a smell of blackberries that are slightly overripe, still packed with sweetness, and pairing well with chocolate roasty tones. We enjoyed this coffee at both light and darker roast levels. Our City roast showed a surprising level of acidity, cranberry juice tartness and flavor note, that cuts through the fruited profile that follows. A multitude of berry flavors come through as the coffee cools, like dried strawberries, tart goji, raspberry preserves, and more. Body is quite thick, even in light roasts, and the finish is relatively clean considering the processing method. Full City roasts have nice chocolate tones, berry tea, fig jam, and a pleasant baker's cocoa bittersweetness in the long finish.