Colombia Inga De Aponte (250g)
Rich aroma of molasses, dark chocolate, and yellow fruits. Honeyed tones with molasses, black tea and red apple. The coffee finishes with a floral undertone of black tea, cinnamon, and white chocolate. This complexity is complemented by its silky, velvety body and a medium-low acidity.
FARM: Narino
The coffee is harvested entirely by family labor. After the initial drying phase, the beans are manually sorted and selected, removing any that may compromise quality. This attention to detail continues through every step of the process, from harvesting to drying, ensuring the highest quality beans are selected.
Once dried to the appropriate moisture level (10-11.5% humidity), the coffee is transported to Pasto, where it undergoes a final stabilization period in a warehouse, held at a controlled temperature (3-12°C) for 15–30 days to lock in the flavor.
Aponte is a small, remote town within the Inga Indigenous Reserve, surrounded by lush forests and crossed by rivers that help regulate the climate. The high elevation ensures cooler temperatures, which slow down the ripening process of the coffee cherries, allowing them to develop more complex sugars and acids, resulting in a well-balanced cup.
This location is also significant due to its history—formerly a region heavily involved in illicit crop production, the community has shifted its focus to high-quality coffee production, fostering economic sustainability and environmental conservation. The challenging terrain makes coffee production labor-intensive, but this attention to detail and manual care adds to the coffee’s overall quality and distinctiveness
We got to know Colombia El Placer via Col Spirit. Col-Spirit focuses on Colombian specialty coffee, offering fully traceable coffees with unique identities. They prioritize single-origin and single-farm beans.Their coffee is sourced from various family farms, some of which have a tradition and experience spanning over 100 years.
These families are eager to showcase their exceptional coffee to the world, but often lack the necessary resources to pursue their dreams. To support them, Col-Spirit purchases the coffee directly from the farms.They avoid intermediaries, cooperatives, and coffee agencies that primarily prioritize their own interests.
Col-Spirit is committed to educating farmers through workshops, helping them enhance their processes for picking, selecting, washing, and drying coffee beans. Furthermore, they meticulously cup and profile their coffee to ensure that customers receive the finest Colombian coffee available.
About Inga Aponte
PRODUCER:10 Producers
TERROIR:Narino
ALTITUDE:1950- 2100
PROCESS: Honey
ARRIVED IN:30kg Bags
VARIETIES:Castillo, Caturra
AROMA:Molasses, dark chocolate, yellow fruit
FLAVOR:Honey, molasses, black tea, red apple
BODY:Silky, velvety
FINISH:Light floral, cinnamon, white chocolate
Process
In this honey process, after harvesting, the ripe coffee cherries are hand-picked and left in sacks for 3 days, allowing fermentation to begin. They are then pulped, but instead of washing the beans, the mucilage is left intact. The beans are placed on raised drying beds or in parabolic dryers for 15–20 days. This careful drying, carried out on the producers' farms, preserves the natural sugars, contributing to the sweet and balanced flavor profile.
