Screen size :17/18
Cupping Score: 86
Growers: Many
Region: - Narino
Process: Honey Process
Varietal: 1800 - Caturra
Altitude: 1800 - 2200m.a.s.l
This coffee presents a rich, honeyed sweetness with layers of red fruit and blueberry. Bright, citric acidity lifts the cup, balanced by a creamy, rounded body, while delicate floral aromatics carry through on the nose.
Located deep in the mountains near Buesaco—over three hours from the nearest paved road—this project brings together a group of lifelong coffee growers who have refined the honey process through generations of experience.
Working with more than 40 producers in Tablón de Gómez, the coffees are produced from Caturra, Colombia, and Castillo varieties grown above 1,850 m. Cherries undergo a controlled 48-hour fermentation in mucilage, followed by sun-drying on patios and raised beds for an average of 18 days.
Once dried, the coffees are blended and stabilised together in Buesaco for 30 days before milling, ensuring consistency and balance across the lot.
