In the magical mountains, located on a trail of off-road terrain about 3 hours from the nearest paved road towards Buesaco, there is a group of coffee growers who have been growing coffee all their lives and have mastered the art of the honey process.

Forest Green Coffee has developed a project with over 40 coffee producers, which follows a simple process of 48-hour fermentation, followed by their unique sun-drying method for the honey. This project mainly involves Caturra, Colombia, and Castillo varieties, situated at an altitude above 1850 meters. They produce and dry all the coffee, which is then meticulously blended and stabilized together in Buesaco for 30 days before milling.

We roasted this coffee at a higher temperature in an effort to round out the flavor profile. The result is a slightly more classic coffee, with loads of natural sweetness and golden raisin juiciness.

Origin ~ Nariño, Colombia

Process ~ Honey

Varietal ~ Caturra