1/12 Horus Bend, Bibra Lake, Western Australia
phone: (08) 9418 4877
Colombia La Flecha
Altitude: 1700 – 2100 MASL.
In the Cup: Nectarine. Gooseberry. Cocoa.
Superb coffee beans from Colombia
In a cup of this Colombian you’ll experience juicy fruit notes with superb high ntoes of acidity.
Mouthfeel – rounded with a citrus sweetness.
Body – medium body with balanced richness.
Aroma – syrupy aroma with citrus zest notes.
Scrumptious served black, with milk or, poured as filter. A crowd pleaser that’s for sure.
The honey process is renowned to be one of the most difficult coffee processing methods. This is due to the method being quite demanding. The process begins by pulping the coffee and then leaving them to dry without any washing. The beans are then thinly spread out on drying beds and are turned every 1 hour for 10-15 hours. When roasted well, this process offers a glorious fruit sweetness to the final cup of coffee.
A honey processed coffee doesn’t mean it will taste like honey. This is a common misconception. They’re given the name honey due to the colour the process gives the coffee beans. After the processing of the coffee beans they resemble the appearance of candied nuts. There are other honey processing methods such as white, red and black. Each derive their name from how much mucliage is removed. You can read more about this process here.
Although a difficult process, the Indigenous farmers in Aponte have mastered the technique. The farm have dedicated 3 years to producing honey-processed coffees. We’re certainly thankful for their devotion as the coffee beans this farm have been releasing are absolutely delicious. We hope you enjoy these beans too!
Produced by indigenous growers from Aponte in Nariño who are members of La Cooperative de Cafes Especiales de Nariño. Farmers grow these beans 1700 MASL and their farm is approximately between 0.1 – 1.5 hectares.
We’re loving these coffee beans from Colombia. Sweet, acidic and more-ish.
Want to learn more about coffee? Check out our coffee blog for all of your brew questions.