Colombia Honey Process

This is a fantastic Colombian coffee from our farmer friend John Janamejoy in Nariño Colombia! We met him a couple years ago and have been buying his village's coffee ever since.

The honey processed method instead of traditional washed processed means that the coffee fruit (called "honey") was allowed to remain on the bean for longer than normal, which causes the sugars and fruitiness to soak into the bean.

As a result, this coffee tastes extra interesting -- a little bit tart and juicy with flashes of citrus and a bright winey acidity that dances on your tongue. It's so interesting you won't recognize it as being Colombian!

Colombia Aponte Honey: Tangerine, Lime, Kiwi, Raspberry, Cocoa