Colombia Aponte Village
Cupping Notes: Honey, Cherry, Fig, Baking Spice
This will be the fourth harvest we’ve purchased from the Aponte Village in Nariño, Colombia and it continually gets better and better. It is a honey processed coffee that is a great example of clarity that can be found in the method. Deep, cherry complexity with a sweetness like honey and fig finish with a baking spice note reminiscent of cinnamon. This is a coffee for the people made by the people.
Modern. Caturra and Bourbon. Honey processed and Raised-bed dried.
Two factors make this Nariño Aponte Village honey truly special. One reason is where it is made. Located in the village of Aponte deep in the Juanambú canyon, it is produced by the indigenous community of the Inga. This group belonged to the northernmost part of the Inca Empire, who colonized the south of Colombia in the late XIV century, a bit before the Spanish came. The land here is communal, and its population is ruled by a “cabildo,” a group of elders that make sure that their ancestral laws and traditions are upheld.
The second reason is the way the coffee is processed. Usually, coffee in Colombia is fermented and washed after its picked and de-pulped. In this case, the coffee was dried before being washed. The intense fermentation process that occurs when coffee is dried without washing its mucilage (honey-like substance around the seed) leads to a cup profile of intense ripe red fruit, that reminds us of cherries and strawberries. This process is very delicate, and if done incorrectly or without the proper conditions can lead to vinegar notes and a terrible cup of coffee. Weather in this region is perfect for this type of drying, as the heavy and cold winds that cross the canyon permit an even and fast drying process of the coffee seed, even covered by its mucilage.
* Informational help by Pedro Echevarria (Pergamino)