La Cruz Blend Honey

History This is the first year we are working with Libardo López, a family-run farm in Buesaco, Nariño. Second-generation producer Libardo López returned to his family’s coffee roots after years working outside agriculture and, alongside his wife and children, has built a specialty coffee project driven by quality, experimentation and continuous improvement. Growing coffee at an impressive 1,900–2,100 masl, Libardo cultivates Caturra, Colombia and Castillo, alongside more experimental varieties such as Geisha, Pink Bourbon and Bourbon Sidra. His dedication has already earned national recognition, including a Presidential Award at Taza de Excelencia Colombia. La Cruz is a great example of how quality and sustainability can go hand in hand. This honey lot uses a water-conscious processing method, followed by slow solar drying in a covered structure, reducing water and energy use while allowing the coffee to develop its distinctive sweetness and complexity. The farm’s diverse range of varieties also supports long-term resilience and genetic diversity. At its heart, La Cruz is a family project built on knowledge, innovation and a passion for specialty coffee, creating opportunities for the next generation while contributing to the growing reputation of Nariño as a source of exceptional, thoughtfully produced coffees. This is a honey processed blend of three varietals that has a bold sweetness with notes of red berries, plum and milk chocolate. Specifications country colombia region nariño producer libardo lópez variety caturra, colombia, castillo process honey altitude 1900-2100 masl tasting notes red berries, plum, milk chocolate