La Mina Blend Honey

Origin

• 🇨🇴 Colombia· Nariño

Tasting notes

Character

• Bright
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History Last August, Błażej and Stefan visited Jheison López and his family for the first time, and this is one of the three lots we’re excited to showcase. Jheison continues his family’s coffee-growing tradition in Nariño, managing both cultivation and processing with a strong focus on quality. This blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of Colombia, CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. varieties was produced using a traditional 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., with cherries depulped without water and dried on raised beds for 12–15 days to create a sweet, full-bodied, and complex cup. Expect notes of red berries and a candy-like sweetness. Specifications country colombia region nariño producer jheison lopez 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. colombia, castillo, caturra process honey altitude 2000 masl tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. red berries, creamy, candy-like