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Sulawesi Pango Pango 10.5oz Bag Added!

Colombia | El Puente Honey

Single Origin

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Honey Processed coffees can be thought of as  hybrid between Washed and Natural Processed. After initial fermentation the cherries are depulped, removing the outer skin, then left to dry with much of the fruit mucilage intact. This often yields a fruit-forward coffee with a lot of inherent sweetness, without any of the funkiness you may find in a fully Natural Processed coffee. 

This coffee from the Aromas Del Sur farms is no exception. This coffee is light and delicate with strong cherry aromas and milk chocolate sweetness. While being a lightly roasted and fruity coffee, it is still balanced with subdued acidity, making it approachable for most palates. Honey Processed coffees like this one from Rodrigo Sanchez are a great entry-point for people who are looking to experience a modern take on a Colombian coffee.

You can learn more about different coffee processing methods on our blog here.
  • Region: Huila
  • Producer: Aromas del Sur
  • Farm: Multiple
  • Varietal: Caturra, Colombia, Castillo
  • Altitude: 1400 MASL
  • Processing Method: Honey

From Ally Coffee:

El Puente is named for the footbridge over the river near the new El Puente processing facility for coffee from Aromas del Sur farms in the Palestina region of southern Huila. Rodrigo Sanchez and his family produce coffee on their farms and deliver it to El Puente central mill, which is designed to handle larger volumes of coffee than the mills on individual farms can process. El Puente is a pilot project that is supported by community investment in the sustainable development of rural areas. This lot of El Puente is Honey processed, beginning with a 24-hour fermentation in cherry in the coffee harvest sacks. Next, floaters are removed and the remaining healthy coffee cherries are depulped to separate the seed from the fruity outer skin of the cherry. Coffee dry ferments in an open tank for another 24 hours before being transferred to the solar dryer for 3-5 days. The remaining mucilage left on the beans during the fermentation and drying stages adds sweetness to the final cup. The drying process is completed in a mechanical dryer at a maximum temperature of 35° C until reaching 10.5-11% humidity.

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