For the seventh year, we're excited to welcome back one of our favorite coffees from the Inga community of Aponte in Colombia's Nariño highlands. This honey-processed lot is everything we look forward to each harvest: intensely sweet, beautifully balanced, and expressive of the volcanic landscape where it's grown.
Honey processing leaves a layer of the coffee fruit on the seed as it dries, encouraging natural sugars to develop into a cup with exceptional sweetness, layered complexity, and a silky finish. The result is a coffee that's equally rewarding for everyday brewing and slow weekend pour overs.
Grown by the Inga community in nutrient-rich volcanic soils, this lot reflects generations of care, craftsmanship, and a shared commitment to quality. It's a coffee we return to year after year because it continues to deliver an extraordinary cup.
