Stache Café "Miel Colombiana"

COLOMBIAN HONEY
MIEL: [MEE-YEHL] NOUN. HONEY

ORIGIN
Narino Region, Columbia
300km north of the equator

ELEVATION
2000 meters

PROCESS
Honey, pulped & dried with mucilage

CUPPING NOTES
Brown sugar, walnut, milk chocolate, raspberry

In the hearth of the indigenous Colombian micro-region known as Aponte, a community of fewer than 5,000 people thrives. They converse in their own dialect, don customary garments, and faithfully uphold traditions passed down through centuries - among them, the intricate art of honey processing. This labor-intensive method involves harvesting fermented coffee cherries, meticulously removing their outer skins, and allowing them to sun-dry with much of the fruit mucilage still clinging to the beats. The result? A rare and exquisite coffee, brimming with fruity nuances and an unparalleled natural sweetness, seldom encountered beyond this enchanting region.

Available in Ground Coffee & Whole Bean.
12oz. bags