HONEY MOUNTAIN — Colombia Caturra (Honey Process)
Tablón de Gómez Project | Nariño | 1,800–2,200 m
Honey Mountain is a high-altitude Caturra from the Tablón de Gómez Project in Nariño—coffee grown and processed by a network of smallholder farms in remote mountains outside Buesaco. This lot is built around disciplined fermentation, slow drying, and a long stabilization phase that produces clarity, sweetness, and a creamy, structured cup.
Details
- Variety:Â Caturra
- Process:Â Honey
- Altitude: 1,800–2,200 m
- Producer:Â TablĂłn de GĂłmez Project (40+ producers)
- Region / Municipality: Nariño / Tablón de Gómez
- Farms:Â Various smallholder farms
Cup Profile
Blueberry, Honey, Milk Chocolate  ✨ 🍯 ✨Â
Process & Provenance
In these steep, off-road mountains—roughly three hours from the nearest paved road—growers have refined a consistent honey-process approach across dozens of farms. The coffees are processed at origin with a shared method, then blended and stabilized for consistency and clarity:
- 48-hour fermentation in mucilage
- Sun-dried on patios and raised beds (averaging ~18 days, varying slightly by farm)
- Stabilized in Buesaco for ~30 days before milling
This is a coffee that holds sweetness and fruit while staying clean and composed—offered for people who like nuance without bitterness or astringency.