Colombia Honey Process Abraham Imbajoa

A honey coffee with flavor aspects of a fruit-forward natural; intense dried fruit flavors, immense body, and a somewhat muted acidity. Rustic sweetness, dried apricot and apple, and cherry pulp. City+ to Full City.

In stock
  • Process Method Honey Process
  • Cultivar Caturra Types, Typica Types, Modern Hybrids
  • Farm Gate Yes
Region Vereda Veracruz, Aponte, Nariño, Cauca
Processing Honey Process
Drying Method Patio Sun-dried
Arrival date December 2018 Arrival
Lot size 21
Bag size 70 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Caturra, Typica, Variedad Colombia
Grade Estate
Appearance .7 d/300gr, 15+ Screen
Roast Recommendations City+ to Full City
Type Farm Gate
Recommended for Espresso Yes

This honey processed Buesaco coffee comes from Finca Viña del Rio, the farm of Abraham Imbajo, located in a nearby region called Aponte, just east of Buesaco town. Aponte is an indigenous community and are located at around 1900 meters above sea level. The particular vereda Abraham lives in is called "Veracruz", which is about 100 meters higher than Aponte town itself, and Abraham and neighbor Segundo share a wet mill and drying room between them where they both process the coffees from their farms. Honey Processing is a processing method where the coffee cherry and some of the fruit is mechanically removed, leaving behind a thin layer of fruit which is then laid out on raised beds to dry. Drying can take more than 2 weeks, the prolonged exposure to the coffee fruit causing a very subtle and slow fermentation to occur, and often imparts fruit-like flavors in the coffee itself. This lot is definitely of the "fruit forward" variety, and will surely win over fans of wilder dry processed coffees from Latin America and even Ethiopia.

This honey process lot from Abraham Imbajoa has many flavor aspects of some of our fruit-forward naturals; intense rustic dried fruit flavors, immense body, and a more muted acidity that fully washed coffees. The aromatics at City+ have a green melon and chocolate smell, berry fruit tones are also raised in the steam. We enjoyed this coffee at both middle and darker roast levels. Our City+ roast showed a fruited tea flavor that reminded me of like a dried apple tea. Fruited flavors have a pulpy aspect to them too, like cherry and red grape skins, and there's a mild acidic impression at this roast level that is still muted, but subverted my expectation given that it's honey processed. Body is quite thick, even in light roasts, and the finish has a rustic fruit note of dried natural apricot. Full City roasts offer dense chocolate roast tones, and a fig jam flavor comes up after the coffee cools off a bit.