HONEY MOUNTAIN | COLOMBIA HONEY

Producer: Over 40 independent coffee farmers Farm: Tablón de Gómez Region: Buesaco Variety: Mixed Varieties Process: Honey Fermentation: Classic Honey Altitude: 1,850 masl Tasting Notes: Tamarind, red fruits, honey Deep in the magical mountains of Buesaco, Colombia, a collective of over 40 coffee producers has perfected the art of honey processing. These dedicated farmers, who have been growing coffee for generations, follow a simple yet effective process that combines tradition with innovation. After a 48-hour fermentation in mucilage, the coffee cherries are sun-dried for 18 days, allowing the natural sweetness of the honey to develop. The coffee is then meticulously blended and stabilized in Buesaco for 30 days before milling. This collaboration between experienced farmers showcases the harmonious balance of flavors that can be achieved through the honey process at high altitudes. The result is a coffee that is rich in complexity, with a smooth, syrupy body and a bright, fruity profile. The honey process begins with a short 48-hour fermentation in the coffee cherries' mucilage, which is slower at this altitude. The coffee is then sun-dried for an average of 18 days on patios and raised beds, allowing it to develop a deep, honey-like sweetness. After drying, the coffee undergoes a 30-day stabilization period in Buesaco, ensuring consistency and quality before milling.