This vibrant Caturra comes from the Tablón de Gómez Project in Nariño, a collective of smallholder growers farming in high, remote mountains. Reached only after hours of rugged off-road travel, this community has been growing coffee for generations and has truly mastered the honey process through a shared commitment to craft, patience, and consistency.

The processing is precise and repeatable: cherries undergo a 48-hour fermentation in mucilage, then are sun-dried on raised beds for an average of 18 days (slower at this altitude, where cooler temperatures stretch the drying). After drying, the coffee beans are blended and stabilized together for 30 days before milling. The result is a honeyed, fruit-forward coffee with notes of red fruits and blueberry, bright citrus acidity, tamarind, and creamy sweetness.