Produced by smallholders in rural areas in Aponte, Nariño. Most of the coffee growers we work with belong to an indigenous reserve called Aponte. We work with approximately 200 coffee growers from different associations across this region. Coffee farmers who are part of this Regional Plus program started creating Honey processed coffees in 2018. They have achieved great success with this method due to the low volume of coffee they process this way. Additionally, the weather conditions are perfect for processing Honeys which results in complex and delicate cup profiles.
This coffee was harvested following strict ripeness criteria. Cherries were exposed to a dry anaerobic fermentation period of 40 hours. The cherries were then pulped and placed on raised beds below 35oC until ideal moisture content was achieved.
This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.