Most coffees from Colombia are processed using the traditional washed method. This lot, however, goes through a more complex honey process that involves leaving the bean to dry in its mucilage for 20-45 days, using the heavy, cold winds of the region to help promote an even drying process. The producers of this region, an indigenous community called the Inga, were part of the northernmost Inca empire, which colonized the south of Colombia in the late 14th century. Land here is communal, and the population is ruled by a “cabildo” or group of elders who make sure ancestral traditions are upheld. The population of this area have unfortunately been affected by earthquakes in recent years and have turned to specialty coffee to help produce income for the region. These Caturra, Colombia varietals are grown at altitudes between 5000 to 7900 feet, honey processed then dried on patios and finished in mechanical driers.
The cup has medium acidity, medium body, very sweet with notes of caramel, cherry, red apple, and tangerine.