COLOMBIAN HONEY - Forest Coffee
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COLOMBIAN HONEY
Nutty and sweet, with red fruits and malic acidity.
Nutty and sweet, with red fruits and malic acidity.
Spot
Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
REQUEST SAMPLE
INFORMATION
PROCESS
HISTORY
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.
LOOKING FOR MORE OPTIONS?
PANELA STICKY
Typica La Roca
Yellow La Roca
Fruity
CREAMY PINK
SIDRA KOJI
JUICY PASSION FRUIT
JUICY BERRIES