COLOMBIAN HONEY

Nutty and sweet, with red fruits and malic acidity.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Colombia

Altitude

1.700 MT

Honey

This coffee had a pre-fermentation process in cherry for 24 hours, followed by 48 hours of mucilage fermentation, and then dried with the mucilage (Honey) for 24 days, which is what gives it this complexity to the profile.

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

Uriel Samboni

Los Pinos

Uriel is a producer from Chical, Huila. Since his childhood, he was involved in the cultivation of coffee from a young age, where he developed all his knowledge in the world of coffee. In 2005 he decided to venture into a small lot, planting the pink borbon variety, well known in Huila. 5 years after starting with this crop, Uriel began to experiment with drying in the sun under polyethylene shade, since he had heard that this could help improve the drying of his coffees and the quality of the same. n 2019 we met Uriel on a trip to Pitalito where we found a unique coffee! After all theseyears, we had already experimented with new coffee processes, making more than all honey process coffees, which developed a great experience. We generated a new coffee that we decided to call together Colombian Honey because it is out there from this world.