La Cabra - Aponte - Omniroast - 250g

The story:
Up in Nariño, at 2150m, the Inga community of Aponte has been growing coffee where they once grew little else. This region spent the 90s under the grip of drug traffickers before farmers spent the last decade replacing coca with Caturra. Our partners at La Cabra picked up this honey processed lot straight from that community, a throwback to the varietal that used to define Colombian coffee before rust-resistant hybrids took over.

The taste:
Berry-forward and bright from the first sip, with a wash of florals that most newer Colombian varietals just can't hold onto anymore. The honey process adds a round, syrupy sweetness underneath, while the acidity stays vivid and clean. It's the kind of clarity that cool mountain air and volcanic soil are built to give.

The feeling:
Run it through a Chemex. The thick filter keeps that bright acidity in check while the honey sweetness fills out the body, making for a rounded, syrupy cup that never gets muddy. It's a slow-morning coffee, the kind you make when you actually have ten minutes to enjoy it.