BLACK HONEY BERRIES

BLACK HONEY BERRIES
BLACK HONEY BERRIES
BLACK HONEY BERRIES
BLACK HONEY BERRIES
BLACK HONEY BERRIES
BLACK HONEY BERRIES
BLACK HONEY BERRIES
    BLACK HONEY BERRIES
    BLACK HONEY BERRIES
    BLACK HONEY BERRIES
    BLACK HONEY BERRIES
    BLACK HONEY BERRIES
    BLACK HONEY BERRIES
    BLACK HONEY BERRIES
    VARIETY:
    Caturra
    PROCESS: 
    Honey
    CATEGORY: 
     Innovation
    PROFILE:
    Chocolate, raspberry, strawberry, tropical fruits & citric acid
    FARMER:
     Huver Castillo
    FARM:  
     El Paseo
    REGION:
     Nariño
    MUNICIPALITY:  
     Buesaco
    ALTITUDE: 
    1.800 MT
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    HISTORY: 
    Huver is a third-generation coffee grower, but his close relationship with coffee is recent. Until a few years ago (before 2015), he was a math teacher at a school in Nariño. The farm El Paseo is located near Buesaco, on the Suma Paz trail. This family farm is where Huver has had the opportunity to work alongside his father. El Paseo has been in the family for over 20 years and is one of three farms they own. It is a beautiful farm with an altitude range of 1750 meters to 1950 meters, featuring several native shade trees and situated on the slopes overlooking the valley of Buesaco.
    PROCESS DESCRIPTION: 
    The journey of Black Honey Berries begins with the careful selection of Caturra coffee cherries, cultivated by Huver Castillo, a skilled Colombian coffee producer in Nariño, a high-altitude region known for their rich volcanic soils and ideal growing conditions. To ensure the highest quality, the cherries are first floated in water to remove underripe or defective fruit, allowing only the ripest cherries to proceed. Once selected, the coffee undergoes a 48-hour pre-fermentation in cherry an then it is dried, depulped, and washed. The by-products from this stage are then collected and reused in the next step of fermentation—an innovative and sustainable practice that enhances the coffee’s complexity.

    Following pre-fermentation, the beans are inoculated with mosto, a natural fermentation dough made from a mix of the coffee’s own by-products and crushed berry pulp, which has been fermented for 48 hours. This mixture—applied at a ratio of 500 grams per kilogram of coffee—is combined with the beans in stainless steel tanks for 10 days of anaerobic fermentation. The oxygen-free environment allows for a slow, controlled fermentation process that intensifies the coffee’s fruit-forward character, enriching its body and aroma while creating a distinct balance between sweetness and acidity.

    After fermentation, the coffee is sun-dried on patios for 10 to 20 days, depending on weather conditions, until it reaches its ideal 12% moisture content. This natural drying method preserves the vibrant fruit notes and honey-like texture characteristic of the honey process. Once drying is complete, the beans undergo a 30-day stabilization period in GrainPro bags, allowing the flavors to integrate and mature harmoniously before export.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

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