Colombia Narino Honey Espresso Outlet

Loud and lively, this coffee greets you with a bold citrus and floral aroma that sets the tone for an adventurous cup. When hot, it boasts a delightful texture reminiscent of melted candy, with flavors of blackberry, mixed berries, and a pop of lemon brightness balanced by a tea-like dryness. As it warms, the dryness mellows, allowing the aroma to truly shine—light, delicate, yet vibrant and expressive.

Brewed with our AeroPress, the cup reveals fruity citrus and floral notes in its wet aroma, underscored by sweet citrus, blackberry, and a subtle "coffee cherry" essence.

As it cools, the coffee evolves into something truly special: a harmonious blend of soft peach and coffee cherry seed base, with juicy fruit cocktail sweetness and a lingering floral finish. Smooth, sweet, and effortlessly drinkable.

Process:

Most coffees from Colombia are processed using the traditional washed method. This lot, however, goes through a more complex honey process that involves leaving the bean to dry in its mucilage for 20-45 days, using the heavy, cold winds of the region to help promote an even drying process. The producers of this region, an indigenous community called the Inga, were part of the northernmost Inca empire, which colonized the south of Colombia in the late 14th century. Land here is communal, and the population is ruled by a “cabildo” or group of elders who make sure ancestral traditions are upheld. The population of this area have unfortunately been affected by earthquakes in recent years and have turned to specialty coffee to help produce income for the region.

Resting Suggestions:

For drip brewing, allow 14 days from the roast date for optimal flavor. For espresso, we recommend resting 2-3 weeks. However, if you're running low on coffee, feel free to brew it sooner!

Roast Level:

This is a light-Medium