Familia Chilito Wild Honey - Instant Coffee
SPECIALTY INSTANT COFFEE
ORIGIN | APONTE, NARIÑO, COLOMBIA
NOTES | TANGERINE, GREEN APPLE, TEPACHE
We took some of our favorite single origin coffees and made them into instant coffee! We put as much care into our instant coffee as we do our roasting and produce everything in house.
Take our instant and add hot water for instant coffee or even milk for an instant latte.
This item comes with 6 pouches that make 1 - 8oz cup each
Description of Coffee |
If you've been around here awhile, you might recognize the Aponte Honey label. We have had the privilege of featuring several lots from the Aponte community in southeastern Colombia over the years, but this one is something special. Unlike many of the other lots we've purchased from Aponte, this is a single-farm lot produced by one family in the Inga tribe, Familia Chilito. The coffee they've produced is wildly (see what we did there?) off-profile from other Aponte Honey lots we have had in the past, and we are really excited to share this new flavor experiment with you.
The honey processing method can be thought of as an "in-between" method of processing, compared to washed and naturally processed coffees. Using this method, the coffee is picked and sorted as red cherries before being pulped (removing the skin of the coffee cherry), but the small layer of fruit underneath the skin is left behind. The seeds - with their sticky fruit intact - are set out to dry, either on raised beds or patios. It is this added contact time between the fruit and the seed that, when done well, adds an intense sweetness to honey processed coffees. When done poorly, however, the entire flavor of the coffee will be dulled. It is no wonder, then, that the honey processing method is quite rare in Colombia; in fact, we really only see them regularly coming from the Aponte community in Nariño. There are certainly risks being taken with this method of processing, but the farmers in the Aponte Village navigate those risks beautifully, and this coffee is a stellar result.
Our most recent Aponte Honey lot gave us notes of red cherry, sweet oranges, and brown sugar, for reference. THIS lot, brought to us by the lovely Familia Chilito, is something altogether different. It's, well, wilder. It trades some of that intense sweetness for a more vibrant acidity. In the cup, we tasted tangerine, green apple, and tepache (a fermented beverage made from the peel and rind of pineapples!). The tasting experience is sort of akin to diving into a bag of Tropical Skittles, or sipping a pet nat wine. We hope that sipping this coffee will pique your interest in a relatively rare processing method while also inspiring an appreciation for the farmers and producers who execute that method so beautifully.
Producers | Familia Chilito
Farm | Aponte
Process | Honey
Variety | Blend
Elevation | 1800-2100 masl