Colombia Honey Process Buesaco- Archived Review 2017

Colombia Honey Process Buesaco- Archived Review 2017


THIS COFFEE HAS SOLD OUT. Should appeal to lovers of dry process coffees, a fruit-forward cup, cranberry juice, tart goji, blueberry, dried strawberries, and fig jam. High level of sweetness and body. City to Full City.

Out of Stock

Additional Info

Cultivars Caturra, Variedad Colombia, Typica
Grade Estate
Processing Method Honey Process
Appearance .4 d/300gr, 15+ screen
Arrival Date October 2017 Arrival
Roast Recommendation City to Full City
Region Aponte, Buesaco, Nariño
Organic No
Farm Gate Yes
Recommended for Espresso No



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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. A few of the local growers contributed to this 15 bag lot. 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 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 than fully washed coffees from the region. The aromatics are loaded with jam smells, like strawberry-rhubarb and blackberry come to mind, getting into wine-like fruit territory with deeper roasting. There's a brown sugar smell too that builds after adding hot water, and breaking the crust on our City+ roast revealed a smell of dark grape and berry, and packed with sweetness. We enjoyed this coffee at both light and darker roast levels. Our City roast showed a surprising level of acidity, a cranberry juice tartness and flavor note that cut through the fruited profile that followed. A complex array of berry flavors is palpable as the coffee cools, like dried strawberries, tart goji, raspberry tea, and more. Body is on the heavier side, especially in our darker roasts, and the finish is rounded out by a Merlot wine note, and tannic mouthfeel that enhances the wine-like impression. A dense chocolate base is built with Full City roasting, and fig jam, and a slightly overripe blueberry note come through.