We are incredibly excited to bring this wonderfully unique coffee to you, just in time for Autumn!
Aponte Village is a high-altitude indigenous farming community in Nariño, Colombia, renowned internationally for producing exceptional honey-processed specialty coffee. The Inga community of Aponte is comprised of descendants of the ancient, pre-hispanic Incas. During the period of conquest, they remained isolated high in the mountains that became their natural refuge.
The Caturra coffee varietal has been planted in the Inga territory, on smallholder properties in the Resguardo Inga Aponte, at an average of 2150 meters above sea level. This elevation, combined with the Galeras Volcano constantly shedding nutrient-rich ash, makes for an exceptionally complex and sweet coffee.
For this Caturra lot from Aponte Village, ripe coffee cherries are selectively harvested, carefully sorted, and depulped while leaving the mucilage intact. Rather than being fully washed, the coffee is dried with the remaining fruit layer still attached to the parchment. This Honey process enhances the coffee’s natural sweetness and rounded mouthfeel.
Producers process the coffee on their own farms, drying the parchment in stacked raised-bed solar dryers. This approach reduces the amount of water required for processing while allowing the sugars in the remaining mucilage to contribute to the development of sweetness, body, and fruit complexity. The coffee is carefully managed throughout drying to promote even moisture reduction and preserve the coffee’s natural characteristics.
WE TASTE:
Stewed pears, sweet potato pie, butternut squash, and everything you love about fall!
WE FEEL:
Like putting on your favorite sweater on a chilly day.
We are incredibly excited to bring this wonderfully unique coffee to you, just in time for Autumn!
Aponte Village is a high-altitude indigenous farming community in Nariño, Colombia, renowned internationally for producing exceptional honey-processed specialty coffee. The Inga community of Aponte is comprised of descendants of the ancient, pre-hispanic Incas. During the period of conquest, they remained isolated high in the mountains that became their natural refuge.
The Caturra coffee varietal has been planted in the Inga territory, on smallholder properties in the Resguardo Inga Aponte, at an average of 2150 meters above sea level. This elevation, combined with the Galeras Volcano constantly shedding nutrient-rich ash, makes for an exceptionally complex and sweet coffee.
For this Caturra lot from Aponte Village, ripe coffee cherries are selectively harvested, carefully sorted, and depulped while leaving the mucilage intact. Rather than being fully washed, the coffee is dried with the remaining fruit layer still attached to the parchment. This Honey process enhances the coffee’s natural sweetness and rounded mouthfeel.
Producers process the coffee on their own farms, drying the parchment in stacked raised-bed solar dryers. This approach reduces the amount of water required for processing while allowing the sugars in the remaining mucilage to contribute to the development of sweetness, body, and fruit complexity. The coffee is carefully managed throughout drying to promote even moisture reduction and preserve the coffee’s natural characteristics.
WE TASTE:
Stewed pears, sweet potato pie, butternut squash, and everything you love about fall!
WE FEEL:
Like putting on your favorite sweater on a chilly day.
