From the highlands of Nariño comes a coffee that stands out for both its origin and its process. Grown by the Inga community in the village of Aponte, this lot is honey processed—a method where the sticky fruit mucilage is left on the beans during drying, creating a cup that bridges the gap between washed clarity and natural sweetness.
In the cup, expect a layered profile: red fruit brightness, raw sugar sweetness, and a silky body that lingers with a touch of spice. The combination of Caturra and Castillo varieties thrives in these volcanic soils, producing a complex yet approachable Colombian coffee.
Our calculator assumes 8oz cup with 10g coffee, but you may use more or less depending on your strength preference. This is just an estimation.
Peach Rings, Rich Chocolate
1600 - 1900 masl
Caturra, Castillo
Honey