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Description

Deep in the magical mountains of Nariño, three hours on off-road terrain from the nearest paved road toward Buesaco, lies a community of coffee growers who have mastered the art of honey processing over generations. This exceptional coffee represents a collaborative project between Forest Coffee and over 40 producers in the remote highlands of Tablón de Gómez, where coffee cultivation is not just a livelihood but a way of life.

Grown at altitudes above 1,850 meters in volcanic soil, these Caturra, Colombia, and Castillo varieties benefit from the unique microclimate of this isolated region. The producers follow a carefully refined process: 48 hours of fermentation followed by their distinctive sun-drying method that gives honey processing its characteristic sweetness and body. Each producer dries their coffee on-site, which is then meticulously blended and stabilized together in Buesaco for 30 days before milling - a crucial step that ensures consistency and allows the complex flavors to harmonize.

The honey process, where the coffee is dried with the mucilage still coating the bean, creates a natural sweetness and fuller body while maintaining clarity and brightness. This method requires both skill and patience, and these mountain farmers have refined it through years of dedication.

The remoteness of these farms, accessible only by challenging off-road trails, has preserved traditional methods while allowing innovation to flourish. Forest Coffee's commitment to supporting these producers ensures they receive fair prices for their exceptional work while maintaining the sustainable practices that make this region special.