Producers of Aponte - Single Origin - COLOMBIA

Apricot, peach and milk chocolate

Variety: Caturra and Colombia

Process: Honey - Medium Filter Roast

Suggested methods: Pour over, aeropress, cold brew, plunger and stovetop.

Small Producers

This lot was grown and processed by eight independent farmers around the remote town of Aponte, tucked deep inside the Juanambú Canyon in north-western Nariño, Colombia. Surrounded by rugged mountains and accessible only by winding roads, Aponte sits on nutrient-rich volcanic soil, thanks to the nearby Galeras Volcano, and experiences a cool, windy climate year-round.

These unique conditions have shaped the way coffee is processed in the area. With consistently cool temperatures and warm winds, Aponte is especially well-suited to honey processing — the beans dry faster and more evenly than in lower-altitude regions. Over time, the local producers have mastered this method, consistently producing coffees that are clean, sweet, and aromatic — a flavour profile now deeply associated with Aponte itself.

The farms in the region are tiny – averaging just one hectare – and are some of the highest situated coffee farms in Colombia, with most sitting above 2,000 meters above sea level. The producers who grow coffee around Aponte have pioneered farming and processing techniques to successfully produce high-quality coffee in such unique conditions.

How it’s processed

Producers in Aponte have become highly skilled in honey processing—a method well-suited to the region’s cool climate and high altitudes. For this lot, cherries were carefully hand-picked over multiple passes to ensure only the ripest fruit was selected. After pulping at each farm’s small wet mill (or micro-beneficio), the coffee was spread out on drying beds without washing off the sticky mucilage—the layer that gives honey-processed coffees their name.

As the coffee dries, the remaining mucilage ferments slowly, adding body and sweetness to the final cup. Aponte’s consistent winds and cooler temperatures help the beans dry faster and more evenly than in lower-altitude regions, leading to greater consistency and clarity in flavour. To promote uniform drying, the coffee was turned regularly by hand until it reached its ideal moisture level.

ORIGIN: Colombia

REGION: Tablon de Gomez - Nariňo

VARIETY:Caturra and Colombia

PROCESS: Honey

ALTITUDE: 2,000 MASL

SUGGESTED METHODS: Pour over, AeroPress, cold brew, plunger and stovetop.

Roasted in Melbourne - Coburg