High on the mountain tops of Nariño, Colombia, an indigenous community called the Inga produce delicious, specialty, honey-processed coffee!
While most Colombian coffees are traditionally processed using the washed method, this coffee has gone through a complex honey process where the coffee beans dry for up to 45 days in its own mucilage (otherwise known as pectin). The heavy, cold winds of the region help with the drying process.
the resilient Nariño farmers have been affected by earthquakes in recent years and have turned to producing specialty coffee as their source of income.
We are so excited to support these farmers and share these delicious honey-processed beans with you!
(Check out THIS flowchart describing the different coffee bean processing methods to learn more about the honey-process!)
"Persimmon / Praline / Lime Rind"
Region: Aponte, Nariño
Altitude: 5,000 ft
Distributer: Royal Coffee