Colombia Nariño Aponte-Royal Reserva Honey Process - Medium Roast
This is an amazing coffee that has seemingly magical qualities when you drink it. We are fond of Colombian coffee, but this is on a different level altogether. A mild, sweet, clean, and super smooth coffee that coats your tongue in a fun and mysterious way. It has a delicious flavor that seems to change as it moves across your palette, and then disappears, leaving you to wonder what you just experienced before reaching for your cup again. Cupping Notes: Raspberry, Pomegranate, Cherry, Brown Sugar.
This is an amazing coffee that has seemingly magical qualities when you drink it. We are fond of Colombian coffee, but this is on a different level altogether. A mild, sweet, clean, and super smooth coffee that coats your tongue in a fun and mysterious way. It has a delicious flavor that seems to change as it moves across your palette, and then disappears, leaving you to wonder what you just experienced before reaching for your cup again. Cupping Notes: Raspberry, Pomegranate, Cherry, Brown Sugar.
This is an amazing coffee that has seemingly magical qualities when you drink it. We are fond of Colombian coffee, but this is on a different level altogether. A mild, sweet, clean, and super smooth coffee that coats your tongue in a fun and mysterious way. It has a delicious flavor that seems to change as it moves across your palette, and then disappears, leaving you to wonder what you just experienced before reaching for your cup again. Cupping Notes: Raspberry, Pomegranate, Cherry, Brown Sugar.
CUPPING NOTES
Region: Narino, Colombia
Grade/Rating:
Elevation: 1,525 meters above sea level
Plant Species: Arabica
Varietals: Caturra, Colombia
Harvesting Process: Hand Picked
Milling Process: Honey
Drying Process: Patio Drying
Harvest Month(s): June - August
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 have unfortunately been affected by earthquakes in recent years and have turned to specialty coffee to help produce income for the region.
