Honey Mountain Green Coffee Beans from Nariño

HISTORY:

In these magical mountains, located on a trail of off-road terrain about 3 hours from the nearest paved road towards Buesaco, there is a group of coffee growers who have been growing coffee all their lives and have mastered the art of the honey process.

We have developed a project with over 40 coffee producers, which follows a simple process of 48-hour fermentation, followed by their unique sun-drying method for the honey.

This project mainly involves Caturra, Colombia, and Castillo varieties, situated at an altitude above 1850 meters. They produce and dry all the coffee, which is then meticulously blended and stabilized together in Buesaco for 30 days before milling.

PROCESS DESCRIPTION:

This coffee is processed by several farmers at Tablón de Gómez with a similar process (differing only in the number of days to be dried, but averaging 18 days). This consists of a honey process with a short fermentation of 48 hours in mucilage (short because, at this altitude, it is not as fast as at lower altitudes), followed by an average of 18 days dried on patios and raised beds, and homogenized in a stabilization process for 30 days before milling.