Sweet and complex with notes of melon, orange blossom, licorice, and even some Castelvetrano olive!
Region: Nariño
Farm: Various smallholder farmers in the Aponte community
Cultivar(s): Caturra, Colombia
Altitude: 1525-2400 masl
Process: Honey
Importer: Royal New York
From Royal:
"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."
Click here for a great article from Ally Coffee about the region