This coffee comes from a selection of producers located in Aponte, found in the region of Nariño . Their farms are located at a minimum altitude of 1700 MASL. All coffees have a moisture content of 10-11% with a score of 86+.
About the Processing
Honey process is a method in which the fresh coffee cherries are de-pulped, but allowed to dry without washing. Some of the fruit is still there, but not nearly as much as in the natural process. Most of the cherry is gone, but the remaining golden, sticky mucilage is reminiscent of honey, which is where the process gets it name.
One benefit to producers is that honey processing uses less water. Allowing the fruit to dry on the bean means that it can be physically removed during milling rather than being washed off as is typical of washed coffees.