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APONTE, NARIÑO COLOMBIA HONEY PROCESS

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  • $17.99


NOTE: We offer the choice of ground coffee, however strongly believe our coffee is best enjoyed freshly ground before brewing. Good coffee grinders can be inexpensive and convenient. 

TASTING NOTES
CARAMEL,CHERRY,TANGERINES
ORIGIN
COLOMBIA
REGION
NARIÑO
TOWN
APONTE
VARIETY
CATURRA, COLOMBIA
ALTITUDE
1525 - 2,400 METERS
PROCESS METHOD
HONEY
PATIO, AND SUN DRIED

ABOUT

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.