Colombia Aponte Village Honey

Origin

• 🇨🇴 Colombia· Nariño

Tasting notes

Character

• Bright
  55
• Clean
  20

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. 100% specialty arabica. Best enjoyed 2 to 3 weeks after roasting, once the beans have rested. A silky honey-processHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. from Colombia's Aponte Village Colombia Aponte Village Honey is a light-roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. single origin grown high in Nariño by the indigenous Inga community. Its red-honey processing builds layered, fruited sweetness — think dried cherry, raw honey and papaya over a silky bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Made for home brewers who love a sweet, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., complex cup on filter or espresso. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Dried Cherry · Raw Honey · Papaya Intensely sweet and silky in the cup, lifted by a bright, tart citric acidity and a clean, fruited finish. Coffee Details Origin Colombia Region Aponte Village, Nariño Producer Indigenous Inga community, Juanambú canyon VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Mixed varieties Processing Red Honey Altitude 2,100 masl Roast Level Light Tasting Notes Dried Cherry, Raw Honey, Papaya, Silky About This Coffee It takes a village to grow a coffee this good. Aponte Village sits at a mountainous 2,100 metres in the lush region of Nariño, in southern Colombia. This is a macro-lot — built bit by bit from individual producer lots, each cupped and chosen for the way it captures the best of the region. Across the season, thirty-eight single-producer lots were tasted, and eighteen were selected, every one cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. above 86 points on the SCA scale. The result is a sweet, balanced macro-lot with genuine complexity. All of these producers farm within the Juanambú canyon and belong to the indigenous Inga community, whose history reaches back to the Inca Empire. The land here is communal, governed by a cabildo — a council of elders who safeguard ancestral law and tradition. Most Colombian coffee is washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. soon after picking and de-pulping. This lot is different: the cherries are partly dried before washing, so the sugary mucilage ferments on the seed. That intense red-honey fermentation is what gives the cup its ripe red fruit — cherry and strawberry — and its si