APONTE'S HONEY

Peach, floral, syrup and sugar blossom notes.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Nariño

Variety

Blend

Altitude

1.800-2.100 MT

Honey

This coffee is one of the jewels guarded and produced by The Inga's tribe, in the town of El Tablon, Nariño. They have developed over the years very high standards to produce honey-processed coffees, which is around 80% of their production leaving only 20% to be washed processed coffees! For this lot, we were able to obtain one the highest lots with a fermentation of 36 hours in muscilage and the dried honey for 15 days!

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

The Guardians (Inga`s Tribe)

Aponte

In the Southeast of Colombia, in the region of Nariño, is were the Inga tribe lives in Aponte, which comes from the Inca civilization which expanded long time ago by the Andes trails. This indigenous community, has very strong pillars towards the mother earth and preserving the wild life and their customs, it`s a region which was strongly hit by the "Guerillas" in the past, and had many difficulties to stay ahead of all this problems. Nonetheless, Aponte has become very famous for their production of Coffee, and most of all for their honey processes, which has brought a whole new face to their name and many opportunities to grow and preserve their lands in the best way posible. When we hade the opportunity to visit them, we had the pleasure of understanding how important it is to be "the Guardians" of the earth, which as said by them, is the main reason of having good health, good family and said by us "Very good coffee". This is our first time being able to work hand by hand with the Inga`s coffee farmers, and we are looking forward to expanding this beautifull way of producing coffees with a focus on preserving earht.