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PROCESS:  

HONEY

This coffee is processed using the Honey technique, an artisanal method where, after depulping, the washing stage is bypassed to preserve the mucilage (the fruit's "honey") on the bean during drying. The process begins with controlled cherry fermentation, monitoring temperature and pH, followed by a slow 20-day sun-drying period. By eliminating the washing stage, this process is highly sustainable—reducing water usage by 95% and protecting the water resources of the indigenous reserve.

• Total Fermentation Time: 48 hours.

• Notes: CANE SYRUP · CARAMEL · CREAMY BODY · LOW ACIDITY

Story

In the heart of the Aponte Indigenous Reserve, the community has found the perfect harmony between quality and environmental respect through the Honey process. This technique is the soul of this coffee: by drying the bean with its own "honey," a natural sweetness is enhanced, as if extracted directly from a honeycomb.

What makes this coffee truly special is its environmental commitment. By eliminating traditional washing, the reserve achieves sustainable production that saves 95% of water, protecting the ecosystems of Nariño. Grown at 2,100 meters in volcanic soil, this coffee is the result of a tradition that prioritizes patience and environmental care over mass processing, delivering a clean, sweet, and responsible cup.

BARISTA'S SECRETS

“Working with an Aponte Honey is a distinct sensory experience. The absence of washing translates into a much denser, silkier, almost tactile body. At the bar, this coffee shines for its low acidity and an explosion of melao (cane syrup) notes. To highlight its sustainable and sweet profile, I calibrate my espressos aiming for a 34-second extraction, achieving a drink with an incredible syrupy texture. It is, by far, the favorite coffee for those seeking a full-bodied Flat White with a natural sweetness that needs no additives.”