Honey-processed microlot of Caturra and Colombia cultivars FTW
Sparkling, juicy cup with loads of fruit
This high-elevation microlot is from Pedro Janamejoy in Nariño, where he works his 40,000 plants across 10 hectares. His mountainous farm is part of the indigenous Inga community of Aponte, where honey processing is relatively new among producers. Regardless, Pedro commits half of his total crop to this method in hopes of securing better prices for his product--this is incredibly risky, though it's paying off for this farm. Ripe cherries are hand picked here, pulped the same day to remove the skin and expose sticky, sweet mucilage, then left on raised beds to dry under the sun for up to 40 days. During this drying process, the mucilage ferments in a controlled way to introduce delicate fruit notes like honeydew and apple.
We encourage paper filtered, by-the-cup pour over methods to get the most articulate brews of this zippy gem. Dial-into melon, Jolly Ranchers, and tart green apple by starting with a 1:16.5 brew ratio, filtered water at 207-209℉, a medium grind, and a 3-3.5 minute brew cycle. The extraction yield ranges from Rainer cherry and Meyer lemon at the lower end to caramel apple and vanilla bean at higher yields.