Three hours of bumping along unpaved roads past Buesaco and you're there: Tablón de Gómez, in Colombia's Nariño. Over forty smallholders grow coffee here on volcanic soil, above 1,850 metres. Their harvests come together in this one coffee.

The process is called honey: after 48 hours of fermentation the bean dries in the sun with a layer of fruit flesh still on. No actual honey involved, but the result does remind you of it. Red fruits, apple and, yes, honey. After drying, the coffee rests in Buesaco for thirty days before milling, so the lots grow towards each other.

Roasted light. Filter lets the fruit do the talking; espresso turns it into a sweet, full shot.

Things people ask us

Is there honey in it?
No. Honey refers to the sticky layer of fruit flesh that stays on the bean while it dries.

What does volcanic soil do?
It's rich in minerals and holds water well. Combined with the altitude, that means slow ripening and lots of flavour.

Honey, washed, natural: what's the difference?
How much fruit stays on the bean while it dries. Washed is none, natural is all of it, honey sits in between. More fruit means more sweetness and body.