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Coffee
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Everything Else
£12.50
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'A welcome return of one of last year's most popular coffees'.
Ah, Aponte. This coffee is an incredible all-rounder. It somehow manages to be both 'funky' and clean at the same time. Sweet and crisp.
In the cup, you can expect a gentle red apple acidity, smooth, sticky, treacle-like sweetness and a touch of pink grapefruit in the finish which brings a nice balancing hint of bitterness to the party.
Personally, I'm loving this as espresso with milk added, it has this pudding-like quality to it, super sweet and moreish. My filter brews at home have been clean and well balanced too with rich and luxurious mouthfeel. I often detect a lovely sweet tangerine note in pourover methods. As I said, a great all-rounder. Enjoy.
Origin: Aponte, Nariño, Colombia
Varietals: Caturra
Processing: Honey
Roast degree: 128 (read more).
Suitable for: All Brew Methods (read more)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
Produced by smallholders in rural areas in Aponte, Nariño. Most of the coffee growers belong to an indigenous reserve called Aponte. We work with approximately 200 coffee growers from different associations across this region. Coffee farmers who are part of this Regional Plus program started processing honeys since 2017, these growers are
pioneers processing honeys in Colombia.
They have achieved great success with this method due to the low volume of coffee they process this way. Additionally, the weather conditions are perfect. Relative humidity and tempature are very low throughout the whole year, allowing coffees to dry slowly which results in complex and delicate cup profiles.
This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.
The Aponte indigenous reserve is located within Tablon de Gomez, an area now recognized by many roasters around the world. They have their own language, politics, and rules. Only a couple of decades ago they were forced to grow illicit plants by the guerrillas and so it was a very dangerous area, almost impossible to access. Thankfully, they joined forces and decided to stop economic dependence on drug production and instead replanted traditional vegetables and coffee instead, marketing their own products of indigenous origin.
