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 has unfortunately been affected by earthquakes in recent years and have turned to specialty coffee to help produce income for the region.
This coffee stands out with a high level of sweetness and fruitiness, offering the palate an above-average body. Featuring notes of stone fruit, cranberry and vanilla.
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Nariño Aponte

Region
Nari ño, Colombia
Altitude
1525 - 2400m

Varietals
Caturra, Colombia Process
Honey
City+ Roast

Almost at the crossroads between light and medium with a bit more body, complex acidity and a sweet finish.

Light Roasts