All coffee is sold as whole beans. If you would like your coffee ground please leave a note at checkout.
Smallholders of Aponte: Jairo Pujimuy, Albeiro Pujimuy, Luz Mila Dominguez, Libardo Gomez, Marleny Adarme, Emilio Chasoy, Laureano Santa Cruz and Zencida Adarme
Nariño, Tablón de Gomez, Aponte
Strawberry jam, nectarine, and chinotto.
In the cup: Complex and distinct, with a silky mouthfeel and medium body, this coffee is bright and fruit-filled with a resonate hibiscus tea and a long floral finish.
The Producers: This lot has been grown and produced by 8 small independent farmers, each of whom owns small farms around the township of Aponte in North-Western Narino.
Aponte is home to the indigenous Inga people, and to this day, Aponte continues to operate as an Inga reserve independent from the Colombian government. The local language, a pre-colonial dialect derived from Quechua, remains preserved and is spoken in the streets. In native Inga society, there is not a strong sense of individual ownership, so farms are owned and maintained by the community as a whole.
Farm and Environment: The extreme altitude in which this coffee is grown could make for difficult cultivation and underdeveloped maturation, but thanks to Narino's proximity to the equatorial line and the fortuitous natural angles created by surrounding volcanic formations, sun is exposed evenly and the perfect microclimate is created. This zone allows coffee cherries to mature slowly, developing sweet and complex flavours, and concentrating sugars whilst maintaining temperature control.
Processing: The smallholders of Aponte have become some of the world’s best at ‘honey’ processing, which is both labour-intensive and difficult to perfect. Its effectiveness necessitates ideal geographical conditions as well as some very important microclimate advantages. The process begins with selective hand-picking, with several passes needed to ensure only the ripest cherries are chosen. The cherries are then milled at the ‘micro-beneficio’ and after pulping, the coffee is placed on drying beds without being washed. This leaves the coffee with the layer of mucilage (the fruit pectin layer) left intact. And although honey processed coffee has lower acidity and increased sweetness than their washed coffees counterparts, it is the coffee's honey-like appearance that gives honey processing its name. Advantageous environmental conditions which are cool and windy allow for coffees to dry more quickly and more evenly. Regular hand turning and monitoring allow for a controlled level of fermentation and cleaner, more complex, flavours to develop.