Aponte Honey 250g

Aponte Honey 250g

Aponte Honey 250g

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This special honey lot hails from the town of Aponte, in the optimal coffee growing lands of Colombia’s Nariño department. The coffee is a result of the perfect marriage of altitude, climate, and persistent hard work by various small producers living nearby the town.

As this lot is a blend from a collection of smallholder producers, it is comprised of primarily Caturra with some occurrences of other varietals grown in this region. The town of Aponte is located in Buesaco, and most of the growers there are part of the Inga community, an indigenous community that was once a part of the northern - most reaches of the Inca Empire before the Spaniards colonised the area. The region is characterised by a high average altitude - around 2,100 meters above sea level - and beautiful scenery, with mostly Caturra planted across the hills.

 

Expect flavours of Cherry, Red Apple and Syrup in the cup.

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Aponte Honey

Our seasonal coffees each come with their own story, which is part of what makes them so special. Here we take a closer look at the people behind this coffee.

The Farms

This special honey lot hails from the town of Aponte, in the optimal coffee growing lands of Colombia’s Nariño department. The coffee is a result of the perfect marriage of altitude, climate, and persistent hard work by various small producers living nearby the town.


Most of the growers here are very small scale and sometimes single lots are too small to sell as under their own farm name. This means that blending into a community lot is the only option to place these on the specialty market. This speaks to the potential of blending to create a product that is more than the sum of its parts! The Aponte Honey blend is unique and represents the best that these smallholder producers have to offer. 

THE FACTS

Varietals: Mostly caturra
Processing: Honey
Altitude: 2,100m

HARVESTING & PROCESSING

Honey processing is quite unusual in Colombia, where coffee is usually pulped, fermented and washed after it’s picked. In this case, the coffee was pulped and then dried before being washed. The intense fermentation process that occurs when coffee is dried without removing the mucilage leads to a cup profile of intense red fruit. 

Honey processed coffees are complicated to elaborate, as they are susceptible to defects if not dried in perfect conditions. Luckily, weather in the Aponte area is perfect for this type of drying, as the heavy and cold winds that cross the canyon permit a slow and even drying process. Coffee is dried in raised beds in a covered greenhouse and is raked regularly. To reach optimal humidity, the process usually takes around 30 drying days. This slow, consistent process leads to incredibly complex cup.  

sourcing coffee

Our Coffee Broker

For over ten years we have worked closely with Mercanta. They pay a fair price for coffee, empowering the growers they work with. Such is our faith in their commitment to supporting farmers that we now purchase 100% of our coffee through Mercanta.
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