Colombia Honey – Sweetness and Structure | Specialty Coffee

The "Colombia" comes from the Finca La Primavera, located in the San José region of Caldas. At an altitude of 1,640 meters above sea level, producer Olga Lucía Bustamante cultivates high-quality Arabica coffee amidst the tropical hills and volcanic soils of Colombia.
The back of the Primavera label describes how the farm is run with great passion, a focus on quality and sustainability, and how many steps in the process are carried out by women from the local community. Each harvest represents dedication, precision, and the desire to express the full potential of Colombian highland coffee.

The region's climatic conditions – constant humidity, fertile soil, and stable temperatures – result in an exceptionally clear sweetness and an elegant texture. These natural conditions, combined with the producer's expertise, form the basis for this coffee's particularly complex and fruit-forward cup profiles.

SCA Score: 86.75 points
A score above 80 points is considered specialty coffee.
With 86.75 points, this Colombia clearly belongs to the high-quality specialty category.

Rating according to Specialty Coffee Association standard

• Fragrance / Aroma: 8.25
• Key: 8.50
• Acidity: 8.00
• Body: 8.25
• Aftertaste: 7.75
• Beans: 100% Arabica
• Balance: 8.00
• Clean Cup: 10.00
• Uniformity: 10.00
• Sweetness: 10.00

This single-origin coffee combines the natural sweetness of the honey process with the fruity and wine-like character of the high-altitude Caldas region. Cherry, tropical fruits, chocolate, and citrus notes create a complex yet approachable cup.

Thanks to its altitude of 1,640 meters above sea level and the meticulous work of producer Olga Lucía Bustamante, this Colombian specialty coffee exhibits exceptional clarity, depth, and elegant balance. Perfect for filter brewing, pour-over, Aeropress, or fruity espresso.

The sensory evaluation is carried out by Adriana – a certified Q-Grader.

Their work guarantees that every coffee meets the high quality standards of the Specialty Coffee Association.

In the Honey Process, some of the pulp remains attached to the bean during drying.

This results in:

• more natural sweetness
• a soft body
• More complex aromas

Most coffees are exported as raw beans and roasted later.
We're taking a different approach.
Our coffee is roasted directly in Colombia, near the farm where it was grown.
This allows us to maintain full control over freshness, flavor profile and quality.

These methods bring out the sweetness and structure of Colombia particularly well.

Our preparation recommendations:

• French Press
• Filter coffee
• V60

This Colombian product is only produced in very small quantities each year.
If a lot is sold out, it will only be available again with the next harvest.