Honey caturra - Tangua Nariño Colombia 340g

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Honey caturra - Tangua Nariño Colombia 340gKnow more PROCESS: HONEY This coffee is processed using the Honey technique, an artisanal method where, after depulping, the washing stage is bypassed to preserve the mucilage (the fruit's "honey") on the bean during drying. The process begins with controlled cherry fermentation, monitoring temperature and pH, followed by a slow 20 day sun drying period. By eliminating the washing stage, this process is highly sustainablereducing water usage by 95%

Natural Sweetness

our passion

What began as a project on a single farm became a movement

Extended and controled fermentation

Total Fermentation Time: 48 hours

Choose the value and enjoy all of products of Tropicália

By choosing specialty coffees from Cauca

This story captures the essence of CrecerT: a project that

the reserve achieves sustainable production that saves 95% of water

This coffee is processed using the Honey technique

PROCESS: This delicious Caturra and Colombia variety has a traditional post-harvest process that consists of a two-part fermentation process

maintaining the natural structure and all characteristics of the coffee bean