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Colombia, Fabian Urbano Honey Lot
Receiver Coffee Co.

Colombia, Fabian Urbano Honey Lot

Regular price $23.00 $0.00 Unit price per

Colombia, Fabian Urbano Honey Lot

Farmer: Fabian Urbano, El Yunguillo

Region: Aponte, Tablón de Gomez, Nariño

Processing: Honey Process

Varietals: Caturra and Colombia

Flavour Notes: Syrupy body, tropical sweetness, stewed peaches.

We always get excited about coffees from Nariño. it is geographically, climatically and culturally very distinct from neighbouring states, and the cup profiles are no less unique. Rich volcanic soils and an Andean climate (meaning a truly distinct harvest season where the rest of the Southern states are picking coffee all year round) make Narino a very exciting growing  territory. Producers are small, biodiversity is traditional, soils are nutrient rich and well-drained, and coffees are consistently sweet and complex.

This honey lot comes from Fabian Urbano’s 4 hectare farm El Yunguillo, located in the indigenous reservation of Aponte, near Buesaco- it’s a farm that his wife Adriana inherited from her mother, and together Fabian and Adriana have been producing coffee here for eight years. Many producers in Aponte are part of the Inga community, an indigenous group that was once a part of the northern Incan Empire before the arrival of the Spanish colonizers. The region’s high elevation and cool micro-climate allows cherries to ripen slowly, concentrating their sweetness. However, the town of Aponte is located almost entirely on top of a seismic fault, and it has suffered significantly. Fabian and Adriana’s home in Aponte has been damaged by earthquakes, and they’ve had to make their home in Buesaco.


PROCESSING

With the help of a few hired pickers on the farm, Fabian is careful to ensure that cherries are picked when they are perfectly ripe. After picking, the coffee is left for an intentional “cherry ferment” period for 48 hours in a cool location, where fermentation begins inside the cherry.

Then, he de-pulps the coffee into an open tank, leaving some of the mucilage on the coffee-he can recognize when the mucilage has fermented a bit and partially loosened from the parchment. From there, he takes the parchment to a parabolic dryer with a screened roof that filters light gently, and there’s good ventilation to allow for slow and even drying which results in a very sweet cup of coffee.