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Colombia Aponte Caturra Honey Gold Label

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Tasting Notes

Fruit and sweet spice come together to create a complex and silky brew. The caramel sweetness coming from the honey process creates a delicious cup of coffee. We love the sweet and rich taste of this bean and chose to roast it light to draw out the amazing notes of cinnamon and stone fruit.


Roast Level: Light (City)
Processing: Honey Process
Region: South America
Flavor Notes: Stone Fruit, Cinnamon, Caramel
Body: Juicy
Classification: Gold Label
Recommended Brew Methods: Drip, Espresso, Immersion, Pour Over
Country Region: Nariño
Certification: Direct Trade
Farm: Various Smallholder Farms
Producer: Aponte Community
Varietal: Caturra
Altitude: 2150m

Aponte Community Coffee Production:

The Inga community of Aponte is comprised of descendants of the ancient, pre-hispanic Incas. During the period of conquest, they remained isolated high in the mountains that became their natural refuge. This community did not resume significant contact with the rest of Colombia until the second half of the nineteenth century. Unfortunately, in the 1990’s, contact was mostly criminal, and the Inga’s refuge became a place of cruelty. For years the tribe was forcibly involved in poppy and heroin production under the influence of guerrilla groups, drug traffickers, and paramilitaries. The once-peaceful mountains teemed with illegal plantations and violence, in which the Ingas were trapped until as recently as fifteen years ago.

In the last decade the mountains have become a safe zone for the Inga tribe, and illegal crops were eradicated to give way to a new culture: coffee! The Caturra variety has been planted in the Inga territory, on smallholder properties in the Resguardo Inga Aponte, at an average of 2150 meters above sea level. This elevation, combined with the Galeras Volcano constantly shedding nutrient-rich ash, makes for an exceptionally complex and sweet coffee.

Producers process coffee on their own properties, drying Honey coffee in stacked raised bed solar dryers on their farms. This process reduces water used for washing coffee and complements the natural complexity of coffees from this special region.

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