Colombia Honey Process Aponte

This coffee comes from the Aponte region in Colombia where honey processing is typical, and farmers process the beans on their own farms. Honey Processing is a processing method where the coffee cherry and some of the fruit is mechanically removed, leaving behind a thin layer of fruit which is then laid out on raised beds to dry. Drying can take more than 2 weeks, causing a very subtle and slow fermentation to occur from the prolonged exposure to the coffee fruit, and often imparts fruit-like flavors in the coffee itself. This lot is definitely of the "fruit forward" variety, and will surely win over fans of wilder dry processed coffees from Latin America and even Ethiopia.