Description

Aponte Honey Tasting Notes

Cups of this coffee begin with a lively showing of bright citrus notes. Meyer lemon and tangerine lead the way, offering sweet and zesty nuances. These citrus elements gracefully mingle with a bright grape essence, creating a crisp and juicy character to the cup.

Sweet notes join this vibrant fruit medley, sweet panela contributes a rich, molasses-like sweetness that adds depth and warmth, offering a lovely balance to the fruity brightness. As the flavors unfold, a smooth caramel undertone emerges, enveloping the profile with its buttery and silky sweetness, providing a harmonious and satisfying finish. This combination creates a delightful and complex tasting experience that's as varied as it is inviting.
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About The Producer

This coffee was produced by smallholders in and near the village of Aponte in Nariño. This resilient community, which once faced challenges related to illicit plant cultivation, has turned to sustainable practices, revitalizing traditional crops and focusing on marketing their indigenous products.

Due to the unique geography of Nariño, coffee can be cultivated at higher elevations there than virtually anywhere else in the world. This coffee highlights the rich heritage of the nearly 200 indigenous farmers who supply the coffee that makes a microlots program both possible and successfully.  The producers involved in this project cultivate coffee at altitudes above 5600 feet above sea level, with farms averaging between 0.5 to 1.5 hectares.

Six years of honey processing has allowed the growers to fine-tune their craft. Honey processing is only possible because the extreme elevation results in a relatively low humidity, which in turn allows for faster drying times compared to other regions where a honey process coffee would likely over-ferment. 

How To Brew This Washed Process Single Origin

A 1:14 brew ratio with a medium grind and 198-202°F yields delicious and well balanced cups 

Producers
~200 Smallholder Farmers 

Varieties
Colombia, Caturra, Bourbon

Processing Method
Honey

Altitude
5600–6900'

Roast
Light