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Aponte, Colombia

Aponte, Colombia

This caturra from Aponte’s smallholders is rich with yellow fruits and panela, a rare glimpse into an indigenous reserve in this region.
£12.50
£12.50
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Character

Chewy, complex and a soft citric acidity.

Brewing

Recommended for espresso and filter.

Resting

Before brewing, rest beans for a minimum of 7 days for filter and 14 days for espresso.

Volume
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The first of our selected lots from Colombia.

This was the first coffee we purchased while in Colombia visiting origin with our partners at Cofinet. We selected it for its standout qualities on the cupping table, enjoying its clean yellow fruit and honey like sweetness.

It's the first time Cofinet have had access to this lot due to its location on an indigenous reserve, home of the Inga community. We’re fortunate to have received the first shipment of this harvest in the UK.

The Inga community of Aponte is comprised of descendants of the ancient, pre-hispanic Incas. During the period of conquest, they remained isolated high in the mountains that became their natural refuge. This community did not resume significant contact with the rest of Colombia until the second half of the nineteenth century.

The Producer

Most of the coffee growers here belong to an indigenous reserve called Aponte in Nariño. There are approximately 200 coffee growers from different associations across the region.

Coffee farmers here are part of a Regional Plus program which started producing honey processed coffees in 2018. They have achieved great success with this method due to the low volume of coffee they process in this way.

Additionally, the weather conditions are perfect for processing honeys which result in complex and delicate cup profiles. This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil and is a natural mutation of Red Bourbon.

  • Production Data

    Produced by Aponte smallholders
    Region - Nariño
    Grown at 1500 - 1800 masl
    Varietal - Caturra
    Harvest - March 2022
    Process - Honey

  • Honey

    Honey processing is a method in which coffee cherries are de-pulped, but allowed to dry without washing. Some of the fruit is retained on the beans, but not nearly as much as in the natural process.

    Most of the cherry is gone, but the remaining golden, sticky mucilage is reminiscent of honey, which is where the process gets it name.

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