Colombia Tablon De Gomez Project
• Variety: Caturra
• Process: Honey
• Altitude: 1.750 masl
• Farm: Tablón the Gómez Project
• Flavor Profile: Honey, Red Fruits, Blueberry, Citric Acid, Tamarind, Creamy.
In these magical mountains, located on a trail of off-road terrain
about 3 hours from the nearest paved road towards Buesaco,
there is a group of coffee growers who have been growing
coffee all their lives and have mastered the art of the honey
process.
We have developed a project with over 40 coffee producers,
which follows a simple process of 48-hour fermentation,
followed by their unique sun-drying method for the honey.
This project mainly involves Caturra, Colombia, and Castillo
varieties, situated at an altitude above 1850 meters. They
produce and dry all the coffee, which is then meticulously
blended and stabilized together in Buesaco for 30 days before
milling