CLICK HERE for holiday ordering and shipping info.

Colombia Honey Process San Pedro de Cartago

Expansive fruited matrix, plum sauce, blackberry wine, strawberry soda, date and prune, and much more. A semi-rustic sweetness of molasses builds in the base coffee flavor with bittersweetness at the edges. City to Full City+. Wild espresso.
Out of stock
59.3
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process
Drying Method Raised Bed, Covered
Arrival date Sep 11 2017
Lot size 27
Bag size 70
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade Estate
Appearance .4 d/300gr, 15+ Screen
Roast Recommendations City to Full City
Weight 1 LB
This honey process coffee lot comes from Finca La Bohemia, a farm located in the small town of Buenos Aires within the greater Department of Nari_o. The farm is owned and operated by the Lasso Family, the first to grow coffee in this particular region. La Bohemia is 28 hectares planted in mostly Caturra and some Gesha, and sits on a sloping hillside reaching just over 2000 meters above sea level. Siblings Racquel and Hermillas Lasso started a foundation in Buenos Aires about 25 years ago with the purpose of helping local women gain financial independence, often from abusive husbands. The Lasso family identified a domestic violence problem in their town, women often dependent on violent husbands for financial support for their families, who without work of their own felt trapped by their dependence. So they started this program with the idea that the work will afford these women financial independence which in turn puts them in a better position to make decisions for themselves. The program started with a blackberry business that didn't really work out due to a fungal problem, then they moved into supplying cows in order to sell milk (which is still going), and also a coffee association that is still going strong. The association has since moved to the nearby town of La Union where it can serve a wider population.
The dry fragrance of this honey processed coffee has a sweet smell of honey and bran cereal at City+ roast, like a bran muffin topped with creamed honey and raisins. The wet aroma has cooked fruit smells, cherries reduced with brown sugar in a pan, and chocolate bittersweetness to it too. The cup shows even more fruit then the aromatic profile lets on (and they're definitely "there" in the smells too, just not quite as intense), and the hot coffee offers flavors of white grape, slab apricot, and dark berry tones. A fruited matrix expands as the cup cools, all the while buoyed by a layer of unrefined, even rustic, molasses-like sugar sweetness. Notes of spiced grape juice, strawberry soda, blackberry wine, date and prune, plum sauce, and more marked cups of our roasts ranging from City to City+ to Full City roast levels (bean temp on this last one was 425f on a 398f first crack). The darkest roast showed impressive cocoa roast tones too, the for me doubles as a delicious, wilder-side single origin espresso. I wouldn't recommend this for those who aren't fans of fruity shots. But if you are, at Full City you can expect layers of dark chocolate and intense wine grape flavors, and incredibly dense mouthfeel. An incredibly complex coffee with big fruited notes, body, and a milder but present acidity that often comes with Honey processing.