MANGO, RASPBERRY, CARAMEL
Honey Process
Available for espresso or filter

ORIGIN: Colombia
REGION: Apia, Risaralda
FARM: Los Angeles
VARIETY: Castillo
PRODUCER: Camillo Londono
ALTITUDE: 1800-1900 MASL

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This special Colombian is a family affair, bringing decades of experience from seed to cup.

Camilo Londono is a young, third generation coffee producer who took over management of his father’s farm in 2019. Camilo is studying Agronomic Engineering at University to ensure constant improvement in the quality of his coffee crops.

The Los Angeles farm has been part of the Londono family for over 80 years since Camilo's grandfather Libardo Londono bought it in the 1950's. It was transferred it to his son Carlos Mario in the early 2000's.

This coffee's unique honey processing is a joint project between Camilo and his cousin David, to give more exposure to the coffee produced at the Los Angeles farm. A small lot uses this method, with only very ripe cherries hand-picked for quality. From there, the cherries are soaked in water and depulped. Around 70% of the mucilage is left attached to the coffee seed so that it absorbs all the sugars and nutrients to develop a more complex and expressive tasting profile.

After this, the coffee is placed inside sealed fermentation containers for 24 hours then placed on drying patios for 15 to 20 days until it reaches a moisture content of 10 to 12%.

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